Trout Meunière Recipe

Cook potatoes

Place cubed potatoes in a medium saucepan and cover with cold water by 1 inch. Add 1/2 tsp salt. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are fork-tender, about 12–15 minutes.

Warm dairy

While potatoes cook, warm the milk, butter (4 tbs) and heavy cream in a small saucepan over low heat until the butter melts and the mixture is hot but not boiling. Keeping it warm prevents cooling the potatoes when mashed.

Drain and mash

Drain potatoes thoroughly and return to the still-warm pot. Dry over low heat for 1–2 minutes, shaking the pot occasionally to remove excess moisture. Pass potatoes through a ricer or mash finely.

Finish purée

Stir in the warm milk-butter-cream mixture gradually until you reach a smooth, silky purée. Season with 1 tsp salt, 1/2 tsp white or black pepper and 1/8 tsp grated nutmeg (optional). Adjust seasoning. Keep warm, covered, until ready to plate.

Heat a large sauté pan over medium heat. Add 1 tbs olive oil and 1 tbs butter. When butter foams, add the sliced garlic and sauté for 20–30 seconds until fragrant but not browned.

Add the baby spinach in batches, tossing with tongs until wilted. Season with 1/2 tsp salt and 1/4 tsp black pepper. If using, finish with 1/2 tbs fresh lemon juice. Remove from heat and keep warm.

Prepare trout

Pat fillets dry with paper towels. Season both sides lightly with salt and pepper (use about 1/2 tsp of the salt and 1/2 tsp pepper total). Place the flour in a shallow dish and lightly dredge each fillet, shaking off excess. Let rest 5 minutes.

Pan sauté

Heat a large skillet over medium-high heat. Add 2 tbs vegetable oil and 2 tbs unsalted butter. When the butter is foaming and the pan is hot but not smoking, add fillets skin-side down (do not overcrowd; cook in two batches if needed). Press gently for 10 seconds to ensure even contact. Cook skin-side down until skin is crisped and golden and flesh is nearly cooked through, about 3–4 minutes depending on thickness.

Carefully flip the fillets and cook flesh-side for 30–60 seconds just to finish cooking; do not overcook. Transfer fillets to a warm plate and tent loosely with foil while you make the brown butter.

Make brown butter

In a clean small-to-medium sauté pan over medium heat, melt 6 tbs unsalted butter. Swirl occasionally; the butter will foam, then the milk solids will begin to turn golden and give a nutty aroma (beurre noisette). This takes about 3–5 minutes. Watch closely to avoid burning.

Finish sauce

Remove from heat as soon as solids are golden-brown. Add 2 tbs fresh lemon juice, 1 tsp lemon zest, and the optional 1 tbs drained capers. Season lightly with a pinch of salt and swirl to combine. Keep warm but do not boil.

Optional: For extra flavor, return the trout skillet (still hot) to medium-low and add remaining 4 tbs unsalted butter to melt and slightly brown; then pour that butter into the lemon brown butter and stir to combine. This uses all butter listed in the Trout section and deepens flavor.

Portion the pomme purée onto warmed plates, making a shallow well for the fish.

Place a trout fillet on each purée. Spoon the lemon brown butter over the fillet, paying attention to the skin and the exposed flesh. Scatter sautéed spinach alongside or on top as desired.

Garnish with chopped parsley, a light grating of lemon zest, and a lemon wedge on the side. Serve immediately.