I ate this dish for the first time in Germany, and I loved it. Apparently, it is very famous here (if this is not true, please let me know). But what does it actually mean? Meunière is a typical method of preparation of big fishes. To cook something à la meunière says to prepare it by first dredging it in flour. The word itself means “miller’s wife”.
Trout Meunière
Ingredients
- 2 trouts
- 50 g flour
- 25 g lard
- 20 g butter
- fresh herbs
- salt & pepper
Instructions
- Preheat the oven to 150 degrees.
- Season trouts with salt and pepper from outside and inside.
- Place freh herbs inside the fishes.
- Dab the fishes dry, roll them in flour and place them directly on the frying pan with hot lard.
- Fry the trouts for 2-3 min on each side until braun.
- Place the butter on the top of every fish and cover them with foil.
- Allow the fishes to rest in the oven for about 10 minutes.
- Serve with cooked potatoes.
