Market Recipe: Trout a la Meunière

Trout a la Meunière

By Market Chef Maggie Perkins

4 (6-ounce) trout fillets
1 scant teaspoon salt, plus more for seasoning
1 scant teaspoon white pepper
1 teaspoon Herbes de Provence
1 cup all-purpose flour
2 tablespoons olive oil
1 stick, cubed, softened unsalted butter
1 tablespoon minced shallots
2 red spring onions, sliced
2 tablespoons white wine
1 lemon, zested, and juiced
4 tablespoons chopped fresh parsley leaves
1 lemon, sliced, for garnish
2 tablespoons microgreens, for garnish
Freshly ground pepper and salt, to taste, to finish

 
Preheat the oven to 200 degrees F.

Combine salt, white pepper, and Herbes de Provence with flower in a shallow plate. Lightly dredge the trout in the flour, shaking off excess. Set a 10-inch sauté pan over medium-high heat and add the olive oil to the pan. Once the oil is hot, place the fish fillets in the pan, 2 at a time and cook for 2 1/2 to 3 minutes per side. (Do not disturb the fish as they brown—simply gently shake the pan to keep fish from sticking.) Remove to a paper towel-lined plate, patting gently to blot extra oil. Place the cooked fillets in an oven-proof dish and place in the oven while you cook the remaining fillets.

When all fish are cooked, discard oil in sauté pan, and return to medium heat.  Add butter to the pan and once melted, add the shallots and spring onions. As the shallots cook, and the butter stops foaming, (about 30 seconds), add the white wine, lemon juice and parsley to the pan. Continue to cook for 15 to 20 seconds, swirling the pan occasionally. Correct seasonings as necessary. Remove from heat.

Remove fish from oven, plate, and spoon sauce atop the fish. Season to taste with salt and pepper, garnish with microgreens and lemon slices. Serve immediately.

Learn more about this classic dish, the Texas Farmers’ Market vendors who provided food for the demo, and this weekend’s Hooked on Mueller event, hosted by Mueller Development in conjunction with Texas Parks and Wildlife, on Notes from Maggie’s Farm.

Photos by Maggie Perkins