Trout Meuniére

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Serves 2-3

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2 trout fillets, ½ pounds each

1/4 cup flour

½ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

1 tablespoon olive or vegetable oil

2 tablespoons butter

1 tablespoon juice from fresh lemon

2 tablespoons sliced almonds

1 tablespoons drained capers, optional

2 sprigs fresh parsley, chopped

2-3 lemon slices

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1. Wash and pat dry the trout fillets.

2. Dredge fillets in flour, lightly tapping to remove excess flour.

3. Lay skin side down in heavy skillet or a pan big enough for fillets to be flat.  Sprinkle with salt and pepper.

4. Heat oil and butter in skillet over medium high heat. Add trout skin flesh side down and cook about 4 minutes or until a gold crust has form on the flesh side. You may need to shake the skillet to make sure the trout is not sticking.

5. Gently flip and cook skin side down for another 2-3 minutes or until a golden crust appears.

6. Remove fish to a platter you will use for serving.

7. Turn down heat on stove and add more butter if necessary. Add almonds and toast—this will take only a minute for two, so don’t leave alone as the almonds can quickly burn! Remove almonds to a bowl.

8. Add capers, if using, and cook for 2-3 minutes until slightly browned. Remove from skillet.

9. Add more butter if needed. Add parsley and stir. Add lemon juice and stir until lemon juice is combined with bits of the trout left in the pan. 

10. Remove from heat and carefully spoon over the trout. Sprinkle almonds and capers on top of or around the trout, if using. Serve!

11.  If you are not going to serve immediately, keep garnishes in separate containers. Tent the fish and refrigerate until ready to serve.  Place trout in an oven proof dish or pan and reheat in a 350 oven until hot. Place on serving plate, sprinkle with almonds and capers, if using and pour lemon sauce over fish.
     

Expandthetable suggestions

Kosher for Passover: Replace flour with matzah meal.

Other fish:  You may use the meuniére method with flounder, sole, salmon or any mild white fish.

Dairy free: Use olive or other mild vegetable oil

 

Buttered Asparagus 

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Serves 2-3

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1 large bunch fresh asparagus

Lemon Sauce

2-3 tablespoons butter

½ teaspoon kosher salt

¼ teaspoon freshly ground pepper

¼ teaspoon garlic powder or 1 garlic clove, minced

1 teaspoon freshly squeezed lemon juice

 

1. Preheat oven to 400F (200C).

2. Warm the olive oil and butter in an oven proof pan.

3. Cut or snap off the fibrous ends of the asparagus. Place the asparagus on the baking sheet in a single level. Gently turn to cover with the oil and butter. Sprinkle salt and pepper on top.

4. Bake for 10 minutes or until the asparagus are just fork tender. Remove from oven. Sprinkle with garlic powder or garlic cloves. Make squeeze lemon juice on top just before serving.

 

Expandthetable suggestions:

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Green beans: Lemon sauce also great with steamed green beans or borccoli. Add toasted almonds. Also good with roasted sliced zucchini or carrots.

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