Recipe: Pan-fried Brook Trout Meunière

Name: Saumon de fontaine poêlé meunière
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 portions
Ingredients: 1 beau saumon de fontaine* de 450 a 500 g vidé, un peu de fleur de sel de Ré sel à l'intérieur et un peu de fleur de thym citron; 2 belles endives ouvertes en 2 le cœur supprimé et taillées en bâtonnets (julienne); 1 petite carotte et 1 petite courgette taillées en minuscules petits carrés (duxelles); un peu de farine; 20 cl de bonne bière rousse; beurre et huile d'arachide; sel et poivre du moulin

By chef patrick Asfaux ★ ★ ★ ★ ★ 5/5 (1 reviews) Fishes

Prep 10 min

Cook 20 min

Total 30 min

Servings 2 serv.

Ingredients for 2 servings

1 beautiful brook trout* of 450 to 500 g cleaned, a little fleur de sel de Ré salt inside and a little lemon thyme flowers
2 beautiful endives cut in half with the core removed and cut into thin strips (julienne)
1 small carrot and 1 small zucchini cut into tiny small squares (duxelles)
a little flour
20 cl of good red ale
butter and peanut oil
salt and ground pepper

Step-by-step directions

1 1 hour before eating
a) In a heavy skillet, melt a generous knob of butter and a little oil, when its color is almost "meunière" place your fish which will have been lightly dusted in a little flour.
b) Brown for two minutes on each side, then on each side, arrange your endive julienne, salt, pepper, then add your beer and cover: cook for six minutes this way.
c) Carefully remove your trout, place it on a small dish and keep it warm in the oven preheated to 80°C (th3).
d) Then, let your endives simmer a little (there must be just a little juice left) test the seasoning, cover and turn off your heat.

2 There your guest is at the table, reheat your garnish then add your tiny carrot and zucchini dice cook just one more minute (you must have a little texture under the tooth).
Serve on a nice dish with the garnish arranged around and since you are gallant, you prepare half a trout for the young lady or madam (smiles).
*You can also make this recipe with char, wild brown trout and for my Quebec friends, I think you will have recognized this little "speckled" trout.

Saumon Endives Chicons Poisson meunière Poisson aux endives