Servings: Serves 6
From Arnaud’s Restaurant New Orleans
- 1-1/2 cups Meuniere Sauce, for serving
- Vegetable oil, for deep frying
- 6 skinless trout fillets, 6 to 7 ounces each, preferably speckled trout
- 1 cup all-purpose flour
- Kosher or sea salt and freshly ground pepper
- ½ cup whole milk
- ¼ cup butter milk
- 2 lemons, ends trimmed and cut into wedges, for serving
- Sprigs of fresh flat-leaf or curly parsley for garnish
- In an electric deep fryer or a large and deep, heavy saucepan or stockpot no more than half filled with oil, heat the frying oil to 350 degrees.
- Place the flour in a large, shallow bowl near the stove and season it generously with salt and pepper.
- In another large, shallow bowl combine the milk and buttermilk.
- Place a baking sheet lined with a double layer of paper towels in a low oven, and warm six dinner plates and a serving platter.
- Dredge two of the trout fillets in the seasoned flour, and then dip the buttermilk mixture, coating both sides evenly.
- Dredge again in the seasoned flour and gently shake off the excess.
- Gently lower the two fillets to the hot platter and garnish with lemon wedges and parsley sprigs.
- Serve with the Meuniere Sauce passed in a sauce-boat, on the side.
Meuniere Sauce (The sauce will keep in the refrigerator for up to 1 week)
- 3 tablespoons Medium-Dark Roux
- 2 tablespoons (1 ounce) unsalted butter
- ½ stalk celery, finely chopped
- Half a white onion, finely chopped
- ¼ cup finely chopped seeded and de-ribbed green bell pepper
- ¼ cup finely chopped flat-leaf parsley
- ¼ teaspoon freshly ground pepper
- 1 bouquet garni
- 1 clove
- 1-1/2 cups Veal Stock
- Juice of ½ of a lemon
- Kosher or Sea salt and freshly ground black pepper
- In a saucepan, melt the butter over high heat.
- Add the celery, onion, green pepper, parsley, black pepper, bouquet garni and the clove.
- Sauté until nicely browned, about 4 minutes, stirring occasionally.
- Add the veal stock and lemon juice and bring to a boil.
- Boil for 2 minutes, then lower the heat and simmer the mixture gently for 10 minutes.
- Add a tablespoon of Roux and simmer for 2 to 3 minutes, until thickened.
- Keep adding Roux one tablespoon at a time until the sauce coats a spoon.
- Season to taste with salt and a little more black pepper, and strain into a clean saucepan (or directly into a sauceboat, if serving right away), pressing down on the solids and scraping the bottom of the sieve to retrieve as much sauce as possible.