TROUT MEUNIERE
Filet de Truite Meuniere
Antoine's Restaurant Cookbook by Jr. Roy F. Guste
We are extremely fortunate to have an abundant variety of available local seafood For that reason our cuisine is basically a seafood cuisine, developed through a compatible marriage of French, Spanish and African influences.
Serves 6.
1 1/2 cups half and half
3 whole eggs
1 teaspoon salt
1/2 teaspoon ground white pepper
6 skinned trout fillets, 8 ounces each
flour
1 1/4 cups butter
3/4 cup lemon juice
Make a batter by combining the half and half, eggs, salt and pepper.
Dredge the trout fillets in flour, dip them in the batter, then dredge them in flour again.
Fry in deep fat until they are golden brown and rise to the surface of the fat.
Heat the butter until it begins to color.
Serve the trout fillets with the butter and lemon juice poured over.
|
