- Mar 8, 2017
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- 2,265
It’s the Lenten season, and fridays mean no meat. I made a simple family dish last night, it’s one of our favorites. Trout meunière. This is a baked fish dish with a wonderful buttery, lemon and wine sauce.
Started off with about 3 lbs of trout filets
I chopped a bunch of fresh parsley and green onion. I will sauté this in butter and then cook down with about 1&1/2 cups of white wine.
filled pan with filets to make sure I had the right amount. This will be perfect.
then I dredged the filets in flour, seasoned w old bay, black pepper and salt. Placed them back in the pam-sprayed-pan, and topped each filet with a pat of butter.
While the oven preheated to 375, I started my sauce. Sauce pan, hot with melted, browned butter I added the chopped herbs and let that sauté a bit. Then I placed the fish in the oven and baked until golden brown. Once the butter and herbs were cooked down I added 1&1/2 cups of Pinot Grigio to the butter and herbs, along w a dash of Worcestershire, squeeze of lemon and some Tabasco. Once the alcohol cooked out, and the flavor was right, I pulled the baked fish from the oven and topped with most of the sauce. Placed back in the oven until sizzling hot.
Once finished, this was served over white rice and topped w more of the sauce. It was so good we all dived in and no one remembered to take a plated pick. Still worth sharing this delicious traditional southern fish dish!
Started off with about 3 lbs of trout filets
I chopped a bunch of fresh parsley and green onion. I will sauté this in butter and then cook down with about 1&1/2 cups of white wine.
filled pan with filets to make sure I had the right amount. This will be perfect.
then I dredged the filets in flour, seasoned w old bay, black pepper and salt. Placed them back in the pam-sprayed-pan, and topped each filet with a pat of butter.
While the oven preheated to 375, I started my sauce. Sauce pan, hot with melted, browned butter I added the chopped herbs and let that sauté a bit. Then I placed the fish in the oven and baked until golden brown. Once the butter and herbs were cooked down I added 1&1/2 cups of Pinot Grigio to the butter and herbs, along w a dash of Worcestershire, squeeze of lemon and some Tabasco. Once the alcohol cooked out, and the flavor was right, I pulled the baked fish from the oven and topped with most of the sauce. Placed back in the oven until sizzling hot.
Once finished, this was served over white rice and topped w more of the sauce. It was so good we all dived in and no one remembered to take a plated pick. Still worth sharing this delicious traditional southern fish dish!
