Trout Meunière

Trout Meunière is a classic French dish featuring pan-fried trout fillets dredged in flour, cooked in butter until golden, and finished with a sauce of browned butter, lemon juice, and fresh parsley. It's a simple yet elegant preparation that highlights the delicate flavor of the fish, with origins in the river regions of France where fresh trout is abundant.

🍽️ Nutrition at a glance

This dish is high in protein from the trout and healthy fats from the butter, with minimal carbohydrates from the light flour coating. A typical serving provides a good source of omega-3 fatty acids, vitamin D, and B vitamins, with a calorie range of approximately 300-400 kcal depending on portion size and butter used.

Nutrition breakdown

Calories	350 kcal
Protein	30 g
Carbs	5 g
Fat	22 g
Fiber	0.5 g
Sugar	0.5 g
Sodium	120 mg
Omega-3 Fatty Acids	1.2 g
Vitamin D	645 IU
Vitamin B12	5.4 mcg
Phosphorus	340 mg
Selenium	32 mcg
Niacin (B3)	8.2 mg
Potassium	480 mg
Vitamin B6	0.6 mg

Per 1 trout fillet (about 150 g) with sauce · estimated, varies by recipe

💡 What's interesting

The name 'meunière' refers to the miller's wife, alluding to the flour-dredging technique that gives the fish its signature crisp crust. Nutritionally, the browned butter adds a rich, nutty flavor while contributing to the dish's high fat content, making it a satisfying yet relatively light main course.