I cooked trout meuniere because that's the fish I could get hold off and we served it with broccoli, crispy potato cubes and a creamy mustard sauce (which I unfortunately forgot to take a picture of). We loved it and I will definitely make this again. It was surprisingly quick to make as the fish only needed frying for a total of 6 minutes - talk about fast food!
And so, as promised, here is the recipe for a quick and easy dinner...
Sole or Trout Meuniere (serves 2)
2 sole or trout filets (total 260g)
150g plain flour
1 heaped tsp dried thyme
salt & pepper
2 tbsp butter
2 tsp mustard
2 tbsp double cream
- Mix the flour with the thyme, salt & pepper.
- Pat the fish dry, then cover it on both sides with the seasoned flour.
- Heat a large saucepan to a medium heat and add the butter.
- When the butter starts to foam, place the fish in the pan flesh side down and cook for 3 minutes. (I used my kitchen timer for this).
- After 3 minutes, carefully turn the fish over and cook the other side for 3 minutes also.
- Remove the fish from the pan and cover with foil to keep warm.
- Add the mustard and cream to the pan and simmer for a couple of minutes - if the sauce is too thick, add a little water or milk.
- Adjust the seasoning if necessary and then serve with the fish.
Alternative sauce: instead of the mustard & cream, add the juice of half a lemon and 1 tsp of capers and pour the sauce over the fish, serving immediately.
(Recipe adapted from rickandlynne.com)