Trout Meureire

 1-2 pan-sized fresh trout (preferably with head-on)

Flour, seasoned with salt and pepper

Olive oil

2 Tbs Butter

Juice from half a lemon

Chopped flat leaf parsely

Heat a cast iron pan medium high with a generous amount of olive oil.  Dredge the trout lightly in the seasoned flour.  Fry the trout in the pan until golden brown and flip once.  When trout is cooked through, remove fish to plate and tent with foil.  Pour excess oil from the pan, leaving brown bits.  Reduce heat and add in butter.  When melted, add lemon juice and cook a few seconds to reduce.  Add parsely and pour over fish immediately, serve them piping hot.  An acidic, dry Riesling would be excellent with this dish.  Add a fresh salad or wilted greens. 

 Bon Appetit. 


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