TRUITES MEUNIERE (sauteed trout with lemon, parsley and butter, for two)
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two whole, 10 to 12 ounce trout, cleaned and boned, leaving the heads and tails intact
salt and freshly ground white pepper
½ cup or so flour on a plate
about 2 tablespoons clarified butter (melt the butter and pour the clear yellow liquid off the milky residue – this will help prevent burning)
2 tablespoons minced fresh parsley
2 to 3 tablespoons unsalted butter
1 lemon, cut into wedges
- Dry the trout, season the cavities with salt and pepper and, just before sautéing, roll them in flour and shake off the excess.
- Saute them slowly in clarified butter, counting 5 minutes to a side. They are done when you can just separate the flesh from the bone at the ridge of the back, and there is no rosy red color near the bone when you peer deep inside the cavities.
- To serve, sprinkle with freshly chopped parsley and pour hot browned butter over them to make the parsley sizzle. Squeeze lemon wedge over and serve more wedges on the side.
adapted from Julia Child, The Way to Cook
