Trout with Herbs

Trout with Herbs

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The miller (meunier) caught trout fresh from the mill stream and his wife used the flour which was on hand to dredge them with, or so the story goes.
Servings: 6
Calories: 477


  • 4 even-sized trout cleaned and trimmed
  • Flour
  • Salt and pepper
  • 4 oz butter
  • Juice of 1 lemon
  • 2 tbsps chopped fresh herbs such as parsley chervil, tarragon, thyme or marjoram
  • Lemon wedges to garnish


  • Trim the trout tails to make them more pointed. Rinse the trout well.
  • Dredge the trout with flour and shake off the excess. Season with salt and pepper. Heat half the butter in a very large saute pan and, when foaming, place in the trout. It may be necessary to cook the trout in two batches to avoid overcrowding the pan.
  • Cook over fairly high heat on both sides to brown evenly. Depending on size, the trout should take 5-8 minutes per side to cook. The dorsal fin will pull out easily when the trout are cooked. Remove the trout to a serving dish and keep them warm.
  • Wipe out the pan and add the remaining butter. Cook over moderate heat until beginning to brown, then add the lemon juice and herbs. When the lemon juice is added, the butter will bubble up and sizzle. Pour immediately over the fish and serve with lemon wedges.
Calories: 477 kcal
Carbohydrates: 2 g
Protein: 47 g
Fat: 30g
Saturated Fat: 12 g
Trans Fat: 1 g
Cholesterol: 172 mg
Sodium: 254 mg
Potassium: 855 mg
Fiber: 1 g
Sugar: 1 g
Vitamin A: 718 IU
Vitamin C: 12 mg
Calcium: 109 mg
Iron: 4 mg
Ingredients Fish & Seafood, Trout
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