A staple on many a New Orleans menu, Trout Meunière is a buttery, tart and herby classic. This creole recipe was inspired by France’s Sole Meunière, which was basically a flour-dipped filet of sole sautéed in a brown butter sauce. The New Orleans creole version is prepared the same way but ups the ante on the flavor by adding acid, creole seasoning and herbs. Each restaurant in New Orleans has their own version but this recipe pretty much sticks to the basics. Making it at home feels like fine-dining and only takes minutes to come together.
If you can’t find trout, any white fish will do. Look for catfish, tilapia or sole.
If you want to add extra luxury to this already decadent dish, you can always top the fish with some jumbo lump crab meat. Make sure to toss the crab meat in the sauce. Talk about delicious!
In a shallow dish, whisk the creole seasoning into the flour.
Dredge each fish filet in the seasoned flour, making sure to completely cover the filets.
In a large skillet, heat the olive oil on medium heat.
Place the filets in the skillet and sauté for 3-4 minutes on each side. When the fish flakes easily, it is done. Remove from the skillet and place them on a plate.
Turn the heat to low and add butter to the skillet. After it melts, add the shallots and sauté for 1 minute.
Add the Worcestershire sauce, lemon juice and the parsley. Stir until the parsley begins to wilt. Taste the sauce and add salt if necessary.
Put the fish back in the pan and spoon the sauce over the fish. If the fish is too flaky and seems like it will fall apart if you put it back in the pan, leave it on the plate and spoon the sauce over it.
This dish will look beautiful plated with a simple serving of sautéed spinach and Lyonnaise potatoes (sliced potatoes and onions pan-fried in butter and sprinkled with parsley). Add a well-chilled chardonnay and some crusty French bread and you'll be set.
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