Rainbow Trout Meunière with Saffron Basmati Rice

Savor Simplicity

Meunière, a French culinary technique that rings of simplicity, gained widespread recognition during times of King Louis XIV in the 17th century. This preparation involves lightly flouring fish and sautéeing with butter, parsley, and lemon at just the right temperature for a perfectly moist catch. Traditionally used for sole, meunière can elevate any fish variety, from whole fish to fresh fillets.

Master this traditional technique, and use it to inspire your contemporary seafood offerings. Serve cost-effective seafood cuts, such as rainbow trout, that have a positive customer perception and can boost your bottom line. Leaving the simplicity to the preparation, incorporate eccentric modern accents like Marcona almonds, Indian-inspired ingredients, and preserved lemons to balance the simple fi sh with cutting-edge elements and flavors. Refine your seafood strategy to serve modern plates that are modest and rooted in tradition, yet profitable and unforgettable.

Rainbow Trout Meunière
Rainbow Trout Meunière with fresh herbs, almonds and a hint of lemon zest. Served with a side of saffron basmati rice.
Servings
4
Servings
4
Rainbow Trout Meunière
Rainbow Trout Meunière with fresh herbs, almonds and a hint of lemon zest. Served with a side of saffron basmati rice.
Servings
4
Servings
4
Ingredients
Saffron Basmati Rice
For Serving
Servings:
Units:
Instructions
Saffron Basmati Rice
  1. Cover saffron with ¼ cup hot water in a bowl; let stand 5 minutes. Rinse rice several times in cold water until water runs clear. Heat ghee in a saucepot over medium heat; add onion and cook until tender and starting to brown, about 8 minutes, stirring frequently. Add garlic; cook until fragrant, about 1 minute, stirring frequently. Add stock, rice and saffron mixture; heat to a boil over high heat, stirring occasionally. Reduce heat to low; cook, covered, until liquid is absorbed, about 15 minutes. Hold warm in a steam table for service. Makes about 5 cups.
For Serving
  1. stir flour, cumin, paprika, coriander and salt in a bowl. Heat 1 tablespoon ghee in an oven-safe sauté pan over medium-high heat; dredge 1 trout fillet in flour mixture and add flesh-side down to pan. Cook trout until golden brown, about 3 minutes; turn trout, transfer pan to 350°F oven and roast until internal temperature reaches 145°F, about 5 minutes. Heat 1 tablespoon butter in a sauté pan over medium-high heat; add 1 tablespoon shallots; cook until tender, about 2 minutes, stirring frequently. Add 1 tablespoon butter; cook until foamy and starting to brown, about 3 minutes, stirring constantly. Whisk in 1 tablespoon parsley, ½ tablespoon lemon juice and ⅛ teaspoon pepper. Place 1¼ cups rice on plate; top with trout. Drizzle trout with sauce Meunière; garnish with 2 tablespoons each fresh herbs and almonds, and ½ teaspoon lemon zest.