“The first fish recipe you need to master is a little like learning to properly fry an egg or a pancake, and about as easy. A meunière sauce is nothing more than browned butter with a squeeze of lemon ...

Chef Frank Brigtsen of Brigtsen's makes Trout Meuniere. Top local chefs demonstrate the recipes and cooking techniques that give New Orleans its sterling culinary reputation in "Cooking, New Orleans ...

It is a tradition in many prominent New Orleans families to celebrate 16th birthdays of sons and daughters by taking them to Galatoire’s, a famous restaurant in the city’s French Quarter, to dine on ...

In this video, we learn how to cook rainbow trout in the French meunière style – a specialty of Normandy, finished with a sprinkling of toasted almond flakes. The meunière technique is usually applied ...

Meuniere, French for "miller's wife", refers to a style of cooking whereby a food, often fish, is seasoned, lightly dusted with flour, and simply sautéed. The final product is served with beurre ...

This recipe is from a small 1979 cookbook called "Getting Into New Orleans Seafood" by Liz Scott and Yvette Autin. The classic New Orleans sauces and cooking method can be adapted for any mild fish.

4 whole trout, about 12 ounces each, or >4 trout fillets, 7 to 8 ounces each> Kosher salt> 1/4 cup all-purpose flour> 1/4 cup clarified butter (see note) or 2 >tablespoons olive oil plus 2 ...

An easy preparation and very good. Rinse and dry the trout, then season with salt and pepper. Dredge in flour and pat thoroughly to shake off excess flour. Heat butter in a sauté; pan and place trout ...

French chef Joel Robuchon includes this recipe in his cookbook, “The Complete Robuchon.” This simple dish of whole trout is a classic. Any fish fillets, such as perch or tilapia also can be used. 4 ...