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Trout Meuniere: French Simplicity


Trout Meuniere

Trout Meuniere

Copyright 2008 Kevin D Weeks
Some years ago I was reading a memoir and the author described eating Trout Meuniere. He was sitting on a restaurant patio in France beside a stream from which the trout had been caught shortly before. It was served with some sort of shredded potatoes and asparagus. His description set my salivary glands on over-drive. Meuniere means, roughly, "in the miller's wife's style" and refers to the fact that the filet is dusted in flour. It's then fried in butter and, when the trout is done, the browned butter is seasoned with lemon and parsley to make a sauce. (Larger image.) Serves 2.

Prep Time: 3 minutes

Cook Time: 4 minutes

Total Time: 7 minutes

Yield: Serves 2.


  • 2 6-oz. trout filets
  • 3 Tbsp. flour
  • 3 Tbsp. unsalted butter
  • Juice of 1 small lemon
  • 1 Tbsp. chopped fresh flat-leaf parsley
  • 2 pinches of salt


1. Lightly season filets with a pinch of salt then dredge in flour shaking off any excess.

2. Heat butter in a large skillet over medium heat until it just begins to brown.

3. Add filets, skin-side down, and cook 1 minute. Flip filets and cook 1 minute longer until just browned.

4. Remove filets to warm plates and add lemon juice, parsley, and a pinch of salt to skillet. Cook for 30 seconds, swirling, then pour sauce over filets.

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