Trout meuniere recipe
Ingredients to make Trout meunière:
- 1 unit trout
- 50 gr clarified butter
- 1 lemon
- salted
- Pepper
How to make Trout meunière:
- Ready all the ingredients.
- Open the butterfly cut trout without scales or bones (salpimentar) transfer to a non-stick frying pan with clarified butter on the skin side and cook for two minutes.
- Flip the trout and cook for two more minutes, add a little lemon juice.
- Remove the trout and in the same pan add a little clarified butter and lemon juice wait 20 seconds; cover the trout with this mixture.
- Serve, accompany with white rice.
