Making a Trout Menuire Cooked Fish Recipe Part 1

Video Transcript

" Hi! My name is Louis Ortiz on behalf of Expert Village, and we’re going to show you today a preparation today called Trout-Menuire. Trout-Menuire is a very simple preparation; it’s much different than the trout that we’ve shown you in previous videos. I’ve got some flour here, and it’s just an all purpose. The object of this recipe is that we’re just going to lightly dust the trout fillets on both sides. I’ve got some clarified butter behind me in a non-stick Teflon pan. We’re just going to brown each side of the fillet. Now, trout, as a whole, is usually going to be thinner fillet, so the cooking time is going to be real short. This is a pretty simple, kind of quick dinner idea for you. Traditionally is served with lemons on the top. There’ll be some parsley as well as a garnish that we’ll finish this off with. The idea being that we’re going to actually make a beurre noisette set on the top of these fish to garnish it with, and we’ll show you that on a separate video as well. Beurre noisette simply means a brown butter, and we’ll show you that. To get started, we’re just going to do a little bit of fresh ground sea salt and some fresh ground black pepper directly on these fillets I like to season the protein directly because seasoning the four doesn’t do a whole lot of good because a lot of the times the seasonings just fade away into the flour itself. Black pepper’s fine. If you feel better about presentation and want to use like a white pepper, that’s fine as well. I’m just going to go ahead and dust these fellas. Again, this is just straight all purpose flour. There’s no hidden ingredient of anything. Once they’re dipped, I just usually hang it with one hand and dust off with the other, so you just get a nice even coating of flour. Just lightly dusted like that. Same salt on this second verse on this guy. Again, just hang is with one hand and kind of dust off the excess with the others. Whatever you find to be the most useful. I like using these latex gloves when I fry foods of bread food of anything like that, because all the breading tends to fall away from your fingers when you have the gloves on versus when you do it with your bare hands it tends to stick, and it creates a problem sometimes after the third or fourth fillet Alright, so there’s our lightly dusted Trout-Menuire fillets We’ve already got the salt and pepper on them of course, and we’re going to come back here in a little bit in a separate video and show you how to prepare these and how to garnish them afterwards. "