Trout in butter sauce, Truite meuniere
Ingredients:
Clarified butter, for frying. Fish is usually fried in clarified butter – this is used as butter gives the best flavour but if unclarified it tends to burn.
4 trout
Seasoned flour, ground almonds or rolled oats
Flaked almonds, roasted lightly.
Lemon juice, orange juice, white wine, cider or fish stock.
Salt and ground pepper
Flaked almonds, lightly toasted.
Method:
To clarify the butter – gently melt the butter then strain through a sieve lined with fine muslin or a double layer of J-cloth, or you could gently spoon the butter into another dish and leave the butter milk at the bottom of the pan.
Rinse the fish under cold running water and pat dry with kitchen paper. Y
ou can fry plainly or you could coat in seasoned flour, ground almonds or rolled oats.
I prefer the ground almonds.
Brown the fish on both sides, then turn the head down to cook through.
A 225g/8oz trout will need 7 minutes per side.
Keep the fish warm, while making a quick sauce from the pan juices.
Add lemon juice, orange juice, white wine, cider or fish stock, or a combination of say lemon juice, white wine and fish stock.
Boil up and reduce to a syrupy consistency.
Season with salt and pepper (you could add some herbs or mustard).
Add the lightly toasted flaked almonds.
