Trout Beurre Blanc

  • Yield: 6 servings


-- Trout:
6-- trout fillets
-- Salt
-- Black pepper
1cup self-rising flour
1teaspoon paprika
1 1/2cups buttermilk
1stick butter
1/2cup slivered almonds, toasted
-- Freshly chopped parsley
Beurre Blanc Sauce:
2-- shallots, minced
1/2cup white wine
1/2cup cold butter, cut into pieces


  1. Season trout with salt and pepper.  Combine flour and paprika.  Dip trout in buttermilk, then in flour mixture and coat well.  In a large skillet, heat 4 tablespoons butter and saute trout until lightly brown, add more butter if necessary.  Do not over cook!  Drain on paper towel and place on hot serving platter.  Top with toasted almonds and chopped parsley.  Serve with Beurre Blanc Sauce.
  2. For the sauce.  In a saucepan over medium heat, combine shallots with wine and cook until liquid is reduced to about 2 tablespoons.  Into the reduced liquid, whisk in one piece of butter at a time, whisking until melted.


Recipe reprinted with permission from the Junior League of Monroe’s Celebrations on the Bayou (The Junior League of Monroe, Inc., Monroe, Louisiana 1989).