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Pan friend plaice fillet

Trout Meunière

Amount of people
4 Persons
Type of meal
Lunch, Dinner
Preparation time
20 minutes
Seafood included in this recipe
Fresh Salmon Trout fillet
  • 4 trout fillets
  • 1/2 cup whole-wheat flour
  • 1/2 tsp black pepper
  • 1 tsp kosher salt
  • 2 tbsp olive oil
  • 1/2 cup unsalted chicken stock
  • 1 1/2 tsp all-purpose flour
  • 1 1/2 cup dry white wine
  • 2 tbsp capers, drained
  • 2 tbsp fresh lemon juice
  • 2 tbsp unsalted butter
  • 2 tbsp chopped fresh flat-leaf parsley
  1. Place whole-wheat flour in a shallow dish. Sprinkle trout with pepper and ½ teaspoon of the salt. Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high. Dredge 2 trout fillets in flour; shake off excess. Place trout, flesh side down, in skillet, and cook until browned, about 3 minutes. Turn and cook until fish flakes easily with a fork, about 2 minutes. Remove trout from skillet, and cover to keep warm. Repeat with remaining 1 tablespoon oil, flour in dish, and trout fillets. Remove skillet from heat.
  2. Whisk together stock and all-purpose flour in a small bowl. Return skillet to medium-high. Add wine to skillet, and cook until reduced by half, about 1 minute. Stir in stock mixture, and cook until slightly thickened, about 2 minutes. Remove from heat. Stir in capers, lemon juice, butter, parsley, and remaining ½ teaspoon salt. Serve fillets with sauce.
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