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Making a Trout Menuire Cooked Fish Recipe Part 4

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Part of the video series: Fish Recipes

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Summary: Watch as our expert demonstrates and explains the fourth and final steps for making Trout Meuniere in this free online cooking video for fish recipes.

Views: 995 | Tags: recipes, clean, cook, cooking, prepare, fish, flat, bones, fillet, fried, round, fish recipes, Louis Ortiz

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About the Expert

Louis Ortiz Louis Ortiz is a professional chef instructor at a culinary institute. He has been working in the culinary industry for 10 years. read more

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Video Transcript

Making a Trout Menuire Cooked Fish Recipe Part 4

Hi! I’m Louis Ortiz on behalf of Expert Village, and we’re back to show you the finished product for the Trout-Menuire. We’ve got two good looking trout fillets here. Again, we just lightly dusted these in flour. I held these just warm in the oven on some foil. I’ve got some beurre noisette here, and as you can see in the pan, the milk solids within the butter have gotten this slight bit of tinge and gold brown to them, and that’s exactly what we’re after. We’re going to pour this over the top, this burn asset and just make this look nice and pretty. This adds a cool nutty flavor to the trout. This is just nice and simple. I’ve just got some dried parsley here, dried chopped parsley rather. I dry that with a paper towel so it wouldn’t stick together and would separate real nice. I’ve just cut some small lemon wedges here that you or your guest can squeeze over the top of that guy, and that’s ready to eat. That’s the very basic of the classic French style of Trout-Menuire with a beurre noisette on the top. Enjoy!

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