Trout Meuniere
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Trout Meuniere is a classic French dish, that gets a few tweaks in Lousiana. Meuniere translates into English as “the miller’s wife”, so flour plays an important role in this dish. For my attempt, I used Chef Frank Brigsten’s suggestions on this great video from a series called Cooking, New Orleans style! that the New Orleans Times Picayune ran a few years ago. In France, the trout is dredged in butter and cooked in browned butter (boire noisette) and served with a little parsley and lemon juice. In New Orleans, they fry up the fish first, producing a crispy crust, and use cajun seasoning and either shrimp or crawfish, along with some stock, to build up a more decadent sauce than the French produce. I went with crawfish tails and some shrimp stock I had in the freezer. This is a luxurious dish that takes some technique and timing to nail down. The Grub Blogger was definitely reaching back into his cooking school days to execute this dish. Start off with some trout fillets, skin on, which you season with s+p. Read more…
