Bonjour! I’m in Paris with the amazing Alex! We are preparing two versions of fish ‘à la meunière’ in his fantastic Paris kitchen. This basically means fish slightly dredged in flour and pan fried in butter. Choose between my classic sole, pan fried in clarified butter or the easier version of Alex: trout pan fried in normal butter.
Pat the fish dry with a kitchen towel or paper towels.
Season the cleaned trout with salt, on both sides and on the inside as well.
Sieve the flour in a flat dish. Dredge the fish in the flour on both sides. Shake off any excess flour. This way an evenly thin coating remains on the fish.
Heat up the butter over medium-low heat, so the butter won’t burn. Move the fish from time to time, otherwise the fish could stick to the pan.
Fry the fish on both sides. This will take 4-6 minutes, depending on the size of the fish. When the fish is ready, place it on a plate.
When the fish is out of the pan, refresh the butter and squeeze a lemon in the pan and add the parsley. When the butter starts to smell nutty, get the pan off the heat.
Serve the fish with the sauce.
- 1 whole trout, 300 gram
- 50 gr flour
- 60 gr butter
- 1/2 lemon
- 1 tbsp parsley, finely chopped
- salt and pepper