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
Servings 2 people
Ingredients
- 2 trouts
- 50 g flour
- 25 g lard
- 20 g butter
- fresh herbs
- salt & pepper
Instructions
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Preheat the oven to 150 degrees.
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Season trouts with salt and pepper from outside and inside.
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Place freh herbs inside the fishes.
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Dab the fishes dry, roll them in flour and place them directly on the frying pan with hot lard.
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Fry the trouts for 2-3 min on each side until braun.
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Place the butter on the top of every fish and cover them with foil.
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Allow the fishes to rest in the oven for about 10 minutes.
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Serve with cooked potatoes.
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