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Trout Meuniere Old Style

The word “meuniere” is a reference to the miller of wheat, whose wife (according to French lore) cooked everything coated with flour. The original French style of trout meuniere was coated with seasoned flour, sautéed in butter, and then topped with the browned butter from the pan. This is still more or less how the dish is done in some restaurants–notably Galatoire’s.

But there’s a Creole version of the sauce for trout meuniere. I like it better than the French classic. It was invented by Count Arnaud Cazenave (namesake of Arnaud’s restaurant) . While trying to stabilize the sauce so the fish could be fried instead of sautéed, Arnaud’s chefs added a bit of stock and roux to the butter and lemon. At its best, this sauce is incredibly good, and works not just on trout but also on other fried seafoods, notably oysters.

  • 1/2 cup flour
  • 1 Tbs. salt-free Creole seasoning
  • 1/2 tsp. salt
  • 6 fillets speckled trout, 6-8 oz. each
  • 1 stick butter
  • 1/4 cup veal or beef stock
  • 1 Tbs. lemon juice, strained
  • 1 Tbs. Worcestershire sauce
  • 1 tsp. red wine vinegar
  • Peanut oil for frying

1. Combine the flour, Creole seasoning and salt in a wide, flat-bottomed bowl (a soup bowl is perfect).

2. Rinse the trout fillets and pat dry. Dredge the fish through the seasoned flour, and knock off the excess. Place the fish in a pan on waxed paper and set aside.

3. Melt the butter in a saucepan over medium heat. When it begins to bubble, stir in 1/3 cup of the leftover seasoned flour and make a roux, stirring constantly, until it’s a medium brown.

4. When the right color is reached, remove the roux from the heat and whisk in the stock, lemon juice, Worcestershire, and vinegar. Keep whisking until the sauce is smooth. Reduce the heat to the lowest setting to keep it warm while you prepare the fish.

5. You can pan-fry the fish in butter if you like, but it’s more common in New Orleans to fry it in about an inch of 375-degree oil. Either way, cook till golden brown (about two minutes per side.)

6. Nap with the sauce and serve with lemon wedges.

Serves six.

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  1. Bob Marino on August 3, 2015

    Jannie Brown’ in Lacombe serves a Meuniere Sauce that is just lemon and butter….terrible. Seems this is the norm on the north shore. You have the classic sauce on your site, but I would be interested in getting a copy Chef Andrea’s Meuniere sauce as mentioned on the radio this past week. I was driving and could not write it down.

    Any help would be appreciated.

    Thanks, Bob

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