One of the simplest of all classic fish dishes, Truites Meuniere (trweet moo-nee-yair) allows the flavour of this delicate fish to be appreciated to the full. Accompany with a zuell chilled Chablis.
2 oz. seasoned flour, made with
2 oz. flour and
1 teaspoon salt
4 medium-sized trout, cleaned and with the eyes removed
6 oz. clarified butter
1 teaspoon black pepper
1 tablespoon finely chopped fresh parsley 1 lemon, cut into 8 wedges
Place the seasoned flour in a large, shal-low dish. Dip the fish in the flour mixture, coating them thoroughly and shaking off any excess.
In a large frying-pan, melt 4 ounces of the clarified butter over moderate heat. When the butter has melted, add the trout, sprinkle them with the black pepper, and fry for 4 to 6 minutes on each side or until the fish flesh flakes easily when tested with a fork. Using a fish slice or spatula, transfer the fish to a warmed serving dish.
Using kitchen paper towels, wipe the frying-pan clean and return it to moder-ate heat. Add the remaining butter and while the butter is still foaming, remove the pan from the heat and pour it over the fish. Sprinkle the chopped parsley on top and garnish with the lemon wedges.