Trout a la Meunière

Ingredients

• Halibut

  Fish, atlantic and pacific, raw

  4 fillet or 1.63kg

• Salt

  Table

  1 tsp or 6g

• Wheat flour

  White, all-purpose, unenriched

  1 cup or 125g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Butter

  Unsalted

  1 stick or 113g

• Shallots

  Raw

  1 tbsp chopped or 10g

• White wine

  Alcoholic beverage, table

  1 fl oz or 29g

• Lemon juice

  Raw

  ¼ cup or 61g

• Parsley

  Raw

  2 tbsp or 8g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. Preheat the oven to 200 degrees F.
2. Season the trout fillets with the salt. Lightly dredge the seasoned trout in the flour, shaking off any excess. Set a 10-inch sauté pan over medium-high heat and add the olive oil to the pan. Once the oil is hot, place the fish fillets in the pan, 2 at a time and cook for 2 1/2 to 3 minutes per side. Place the cooked fillets on an oven-proof platter and place in the oven while you cook the remaining fillets.
3. Once the fish are cooked, return the skillet to the stovetop and set on medium heat. Add the butter to the pan and once melted, add the shallots. As the shallots cook, and the butter stops foaming, about 30 seconds, add the white wine, lemon juice, and parsley to the pan. Continue to cook for 15 to 20 seconds, swirling the pan occasionally. Season with salt and pepper and remove from the heat. Remove the fish from the oven and pour the sauce over top the fish. Serve immediately.
4. Enjoy!

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