For New Orleanians, fishing is a popular pastime, as well as an important way to obtain the seafood we all love to eat. Commercial fishermen have no trouble selling their catch, and the hobby fisherman has ample choices about where and how they choose to fish, with a high probability of bringing home fish for dinner. One popular fish frequently part of that catch is the white trout.
White trout is a fairly delicate flavored fish, and smaller ones fair well when prepared whole, although the prize catch size fairs better as fillets. In addition, the flesh itself is also fairly delicate, and does not stand up well to fussy preparation. So how can it be served besides bringing out the Zatarain’s fish fry?
An obvious choice is to prepare Trout a la Meuniere, a classic New Orleans favorite. This works well whether serving fillets or pan sized whole cleaned fish. Deep frying the breaded fish (don’t use a “Southern Crispy” style breading here, instead choosing a traditional seasoned corn flour breading) is the start to this dish, which is kept warm until all of the fish is cooked and the sauce is prepared by placing it in an oven heated to 200°.
After the fish is cooked, prepare the meuniere sauce. Place the fish on the plate and then drizzle the sauce over the fish. For accompanying side dishes, choose simply prepared ones such as steamed vegetables. This allows the star of the meal (the trout) to shine most brightly.
There are as many recipes for meuniere sauce as there are cooks who make it. This is one version of the familiar recipe.
- 1 tsp.. Tony Chachere’s Creole Seasoning
- ¼ tsp. black pepper
- 2 tbsp. olive oil
- ½ c. unsalted butter (1 stick)
- 1 tbsp. minced garlic
- 2 tbsp. white wine
- 2 tbsp. Worcestershire sauce
- 1/4 c. lemon juice
- 1 tsp. fresh grated lemon zest
- 2 tbsp. chopped fresh parsley leaves
Place a heavy skillet on medium heat. Add the butter to the pan and once melted, add the garlic. As the garlic cooks, and the butter stops foaming, add the white wine, Worcestershire sauce, lemon juice, lemon zest and parsley to the pan. Continue to cook for 15 to 20 seconds, swirling the pan occasionally. Season with Creole seasoning and pepper and remove from the heat. Remove the fish from the oven and pour the sauce over top the fish. Serve immediately. This quantity works for up to 4 whole fish, or about 4 servings.