How To Cook a Fish Meuniere: Trout Meuniere with toasted almonds ( Intermediate level )

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in this online french cooking class we are learning how to cook a fish ( trout) meuniere style with and addition of toasted almond.
the meuniere way of cooking fish is usally done wiht soles but it can also be achieve with trout.
Meuniere cooking consist of coating the fish with flour before it can be pan fried. the coating of flour create a layer of crispy skin and a perfect cooking of the fish from the inside. when cooked lemon juice and brown butter is added to the fish.
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Опубликовано:

30 сен 2024

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Комментарии : 242

@Baliane22 5 лет назад

I made this but used cornstarch instead of flour for extra crispiness. Left everything else as is. Never made it to table. Ate almost the whole thing standing at kitchen counter. Didn’t even need any sides. Very satisfying.

@FrenchCookingAcademy 5 лет назад

such a good story😄😄

@arthas640 4 года назад

Depending on the trout or fish you have you can even eat most of the heads with recipes like this. My family are half Thai and we tend to fight over the heads when the bones are soft, since you can scoop out the eyes, brain, and the gills turn into fishy potato chips! Usually the eyes in peticular never tend to make it to the table :3

@liahfox5840 4 дня назад

@@arthas640 Awesome, thanks! I didn't realize those parts were edible too!

@arthas640 4 дня назад

@@liahfox5840 yeah and the heads are packed with nutrients too. One reason why some of the places with the longest lifespans like parts of Italy, Greece, and Japan live so long is because they tend to eat a lot of parts we dont like the fish skin and fish heads. The brain in particular is packed with Omega fatty acids even with animals that dont typically contain them in their meat. In some countries you can even get larger eyeballs like from bluefin tuna and they're treated like a delicacy, and even in the west there's places where tuna and halibut cheeks (muscles that move the gills) are a delicacy.

@derus2 6 лет назад

Just made this, absolutely awesome! Thank you chef :)

@colleenpine2187 3 года назад

Running to our local Fish Peddlers now!

@fleurdelispens 5 лет назад

I've actually done this with salmon, and as long as you're not using a wild-caught fish, it comes out fantastic. And since I don't have access to whole fish, the filet still works and develops a wonderful crust. I also prefer to make a browned lemon and parsley butter instead of the 3 step process you show, but that's my taste

@coreygolphenee9633 Год назад

Is the wild caught stuff too oily?

@fleurdelispens Год назад

@@coreygolphenee9633 no, wild caught has too much flavor. It just competes with the meuniere flavor and isn't as good. Whenever you want to add a lot of flavor to salmon, you should use farm-raised. With wild-caught you should be looking to complement its natural flavor

@coreygolphenee9633 Год назад

@@fleurdelispens which is usually because it's loaded with more oil then a farm raised fish, I deal mostly with Pacific salmon though, personally this dish is at it's best with small mountain trout caught in very cold very clean water

@gregjohnson720 3 года назад

Mon cher chef Stephane in many of your videos you confuse CM and MM. You said “you do not want 2CM of flour on the outside. Two centimeters is almost one inch. Itt should be less than 2 MM N’est ce pas?

@SansBalance 6 лет назад

This isn’t a fish dish-it’s a butter dish accented with fish. 😀

@SuzanneBaruch 6 лет назад

Stephan, if the head is to be removed, is it better to do this before or after cooking? I'm wondering whether removal before cooking would cause more of the juices to leak out.

@FrenchCookingAcademy 6 лет назад

i think it will work otherwise but best to do it afterwards just if you can . do it before if you pan is too small and only fits fish without the head

@Smitty.Werbenjagermanjensen 6 лет назад

If you remove the head beforehand, you can butterfly the fish to remove all of the bones. The fish should fit in a standard frying pan. This will reduce cooking time and allow the skin to crisp up.

@arthas640 4 года назад

3:00 fun fact: the mucus layer helping them slide through the water is more of a secondary benefit, it's main purpose is to prevent osmosis (water/electrolyte gain/loss through the skin) and to protect against parasites and infection. Some fish, especially river fish like trout tend to have a fairly thick layer partially because it also protects abrasion when they're sliding across stones and other things in shallow waters. Its kind of amazing how many uses that something as simple as a little mucus can have. Removing it (besides removing something kind of gross) also has the benefit of helping the skin to crisp up!

@rafaelh2282 Год назад

Please don't purge the city, the peasants are innocent

@arthas640 Год назад

@@rafaelh2282 but I love roasted peasant!

@trashboity8773 Год назад

wellsaid gud shit

@xaj1543 4 года назад

The 4 rules of French cooking: Start with butter. Add more butter Use extra butter Finish with some more butter.

@shanehorvath9711 4 года назад

And there is nothing like french butter that is homemade from an open air market, nothing compares.

@sans6919 3 года назад

You forgot, Garnish with butter with nuts.

@aliciaarden2019 6 лет назад

This guy is so professional, he should have a cooking show in TV.

@WAPJWENNBAGAYTV 6 лет назад

Certainement

@uniquename846 5 лет назад

I wonder if he teaches outside of youtube.. just imagine if you had this dude as like a professional teacher one on one

@pooryapercini4194 5 лет назад

he does

@deendrew36 5 лет назад

poorya poorhoseini he does? I thought he had a regular “office” job.

@fussyrenovator7551 4 года назад

Dan Jones he’s got an online cooking school now. It’s not expensive either. I looked it up this morning.

@claudeclawsonne4510 6 лет назад

"...then take a little bit of butter," (points to a slab of butter roughly the size of the iceberg that sank the Titanic.) What was your name again? Never mind, whoever you are, I love you. Beautiful, clear presentation. My grandmother worked under a French trained chef in a hotel in West Virginia (of all places!) and everything she saw at work she stole wit her eyes then came home and taught her daughter who passed them on to me. Amazing how well those stolen lessons have been cherished and passed down in my family. Thank you for sharing these basic principles. In a way it feels like coming home and tastes superb as well!

@biloz2988 4 года назад

Thank you for easying French cooking by explaining everything in English. Plus the historical background of the name and the recipe, to top it all !!! Thnx again

@alyssadadamo 5 лет назад

Love the history lesson! I generally don't like the idea of cooking fish in butter because it's not very common here in Italy, but I have to give it a try! Thank you for your video

@suebowman7258 6 лет назад

Thank you for the recipe. Your version is better than other chefs. Love you videos!!!

@catfish4782 6 лет назад

😋 yummy and so easy to follow instructions. Merci.😺🐠👍👍👍

@FrenchCookingAcademy 6 лет назад

🙂

@davidking2085 6 лет назад

I have a question for you Stephane! If I want to cook two of these fish for dinner, should I cook them at the same time in the same pan? Would I need more butter? Or one after the other in the same pan with the same butter?

@FrenchCookingAcademy 6 лет назад

hi there same pan if they fit i have attached the written recipe for 2 just use the amount listed in the recipe 🙂👨🏻‍🍳

@cristinabarta636 3 года назад

Omg, never thought that I could eat such an amazing fish dish at home, perfectly cooked... even impressed my husband with it, who is a chef 😬 And I literally drank the remaining hazelnut butter at the end. Thanks a lot!

@jeffmill999 2 года назад

Yes, it is so simple and yet a true classic! Great job...

@yogeshtupe274 3 года назад

Since you dont want to burn the butter and also get coloration on the skin why not use clarified butter. you dont have worry about it burning

@LA_Viking 3 года назад

Beautiful fish. Trout Almandine was always a favorite of my sister when she was a young lass. Always a tasty winner when prepared properly.

@hessian1776 6 лет назад

Very delicious looking trout Chef Stephane :-)! My mother LOVES trout, I will be trying this recipe soon...just have to find a super-sexy trout (as you have) from my local grocery store ;-)!

@normantrombon 6 лет назад

Beautiful, but I’ll have to use ground almonds because of my stupid false teeth!

@mariewhitman8758 5 лет назад

So sorry :(, but hey, at least you will enjoy the flavor!

@BlaBla-pf8mf 6 лет назад

I do this dish occasionally. Because my pan is too small I remove the head and tail of the trout. I also remove the fish scales, so I can eat the delicious crispy skin. Nesxt time I'm going to try it with almonds.

@xaj1543 4 года назад

Bla Bla Trout don’t have scales.

@jayejaye1543 2 года назад

I just used this recipe for dinner tonight! I had a few trout I caught the other day and I wanted to try an actual recipe for it instead of my usual way of preparing it. The trout was fantastic! Thank you for posting this recipe!

@TheTdavey 6 лет назад

Merci Beaucoup! Ive made it my goal to start cooking fish. Its always been a bit intimidating for me. This recipe is easy enough for me to start with! looks delicious!

@tylerwaddell5216 4 года назад

Stephan: Bit of butter :basically deep fry’s it 😂

@cawashka 4 года назад

French cooking in a nutshell

@donq2957 4 года назад

Fish and chips is english version

@EMvanLoon 4 года назад

Great teacher, nice camera work! Not that I'd expect less of the French cooking academy! :-D

@1sunstyle 4 года назад

I caught my own trout and followed the recipe except I ate the meal underwater with a snorkel.

@dwaynewladyka577 6 лет назад

That trout looks really good. Hope you have a great weekend.

@FrenchCookingAcademy 6 лет назад

merci it is sunny today so i am definetely going to take it easy and enjoy the sun🌞🌞😋👨🏻‍🍳🌞

@mrsloan7361 4 года назад

made this for my wife last night, we both loved it! Thanks mate!

@hw7029 5 лет назад

Finally had a chance to try this as saw whole trout in the store. An easy and tasty recipe :)

@emibelledame1 5 лет назад

I found interesting you made a combo sauce le Meunier and Almondine!

@teflonmagnet 5 лет назад

awesome dish, beautiful presentation but too much lemon for my taste.

@deendrew36 5 лет назад

teflonmagnet that is the beauty of cooking....you adjust to your own taste. 🙂

@xinouwei 5 лет назад

affable as a neighbor friend, and skilled as a master!

@deltafunction0 2 года назад

Love rainbow trout. Very common in lakes here in the Western US. Easy to catch, easy to cook, tastes great. I normally just stuff it with butter and lemon and salt. Nice to see a real recipe for it.

@brianyoung3 5 лет назад

Thanks for showing how to eat the fish. It's quite easy when you know how but many North Americans don't know and it puts them off fish that isn't filleted. When you're done the top half, you can pick up the tail and pretty much peel the entire skeleton off the remaining meat (once you get it started). You'll also find bones where the fins were attached. I quite enjoy the skin fwiw. On a small fish like a trout, the scales are not an issue,

@Vera-xu3xw Год назад

I have ZERO respect for any cook that uses Teflon

@iguy6571 4 месяца назад

That's an odd opinion to have

@brianclark4796 5 лет назад

he said "some flower" and i heard "sun flower" lol took me 5 minutes to figure out he wasn't cooking with flowers.

@jocaingles8464 4 года назад

Flour

@camembertdalembert6323 6 лет назад

so the only difference with "sole meunière" is you don't remove the skin (and it's not the same fish obviously) ?

@maryamerfani5249 4 года назад

That fish looks absolutely delicious! Job well done....bravo :-)

@vpgaming268 5 лет назад

If I buy a whole fish (head and all) do I need to remove its scales or do they do that at the store? I’ve only ever bought skinless filets.

@wiseguy7224 5 лет назад

For some people the skin is a delicatesse, especially when it's fried. But you need to remove the scales before you fry the fish. Actually it's not a big deal. ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-Q97tHcOVapQ.html Sorry for the german link. Just watch, what the guy is doing. But many fish dealers will do that for you, if you ask for it.

@coreygolphenee9633 Год назад

With trout no not at all, the scales are very fine and shouldn't matter too much

@seachuck 6 лет назад

Thank you for this recipe and demonstration. It turned out perfectly! And yes, I ate some of the skin.

@FrenchCookingAcademy 6 лет назад

great to hear that

@LeCaptainJules 6 лет назад

I take the trout and I leave you with the sauce!

@madness42192 6 лет назад

You can eat the skin as well right?

@chefthakur5157 3 года назад

Finally I Got Something to comment on, "CHOP CHOP". Reminded me one of my french executive chef onboard Oceania Cruises. 😂

@groverallgood5491 2 года назад

Stephan, We enjoyed this recipe very much. You mentioned a garnish which was a peeled lemon and then sliced. You called by its French name, Pele oau vis???? Can you give me the correct French spelling? Thanks!

@keithcallen2844 4 года назад

This recipe has evolved to something a bit more refined and integrated. But this is a nice history lesson. Keep up the good work!

@rbettsx 6 лет назад

Looks perfectly cooked, simple, delicious. I wish you had cut the lemon the other way, though, (skinless segments) .. then if the diner wants the occasional little kick of lemon, it's easier for them to cut a tiny piece... ;)

@kdigiacomo 3 года назад

3:22 Blood clots? I'm Italian so maybe it's a dialect misunderstanding because that's definitely not blood clots. Anyway...

@luap89 Месяц назад

This is getting done at the weekend - Had sea bream earlier in the week roasted and now this is gonna make a BANGING old week :) - Cheers

@coreygolphenee9633 Год назад

Historically I would imagine this is cooked with brown trout, it's a stunning dish though, but I would implore you to go hiking and get your trout from the coolest cleanest water possible, it makes a big difference

@Billyjoe_Patriot Год назад

The hazelnut butter should have been made in the pan and the fish should have been cooked in this butter and thrown in once the butter was hot otherwise it soak up the fat and doesn't get crispy enough, and no oil because you want the fish to be golden brown without too much heat. Also the fish wasn't covered enough with flour. Then the lemon is used to deglaze the pan and never ever use curled parsley but flat parsley. Worst meunière recipe ever !

@zacheslava8459 3 года назад

The only reason I’m hear is because I watched an episode of Naruto when kid kakashi cooked river fish mineure! This video popped up and now I’m here watching

@Macabre0007 6 лет назад

La purée avec la truite ça ne va pas ensemble, la peau se mange tout le goût est dans la peau !

@RCSTILE 3 года назад

Julia Childs rule of cooking .If it doesn't taste right add more butter. If it still doesn't taste right add more butter. If it still doesn't taste right add cream.. and if that doesn't work throw in in the trash and start over.

@rome8131 3 года назад

excellent video Please suggest a good wine with your meal that very common and popular with the French

@dcfreak23 4 года назад

Question: what's the point of cooking it meunière-style if you are just going to peel the skin off and not eat it? I don't understand.

@nomadmarauder-dw9re Год назад

My Southern Living cookbook has a recipe for Catfish Meuneire.

@kenf5484 2 года назад

Well I guess I have to go fishing. I noticed some recipes call for the trout to be in milk before the flour dredge. has anyone tried this?

@ericklamotte617 2 месяца назад

It is actually called Almondine, for your information.

@jonthewolf93 5 лет назад

can you use clarified butter and higher heat? great videos btw

@nolantong4555 6 месяцев назад

Excellent Sir 👏🏼, very simple and delicious

@cyndifoore7743 3 года назад

Do you prefer curly parsley over flat leaf parsley, and is so, why? I like the flat.

@onemercilessming1342 6 лет назад

I learn so much from this channel. Merci beaucoup, Monsieur.

@fenradast3577 4 месяца назад

The fins and the tail with the bone comes out much easier when cooked.

@VanLe-ex8hr Год назад

The skins are loaded with flavor but you don't eat them!

@instantsoupify 6 лет назад

I'll soon try this technique. Are you going to make any salted cod dishes, as that is the most common fish here (Spain ). Great video as always, thanks.

@normantrombon 6 лет назад

instantsoupify ...to get closer to the norman original, try it with rodaballo, gallo, or any of the wonderful flat fish that are readily available in Spain! Pijota, et cetera! There are more bones to remove, but the end result will be maravilloso! No aguanto el bacalao salao, por la textura que suele tener- es como la carne del coco, que tampoco puedo comer...

@birhanusofian2759 2 года назад

Hi Bro am From Ethiopia can I get Some Cooking Book pleeeeeeeaaaaaaassssseeeee

@AmelieScott 5 лет назад

Looks delicious! I am so making this this week. I have always wanted to cook a whole fish.

@petermontagnon4440 4 года назад

The skin is one of the best parts...But that is just my opinion.LOL

@docbailey3265 3 года назад

Has anyone seen my moinky? L’hommage a Peter Sellers.

@harmvos9679 3 года назад

J'ai appris la sauce meunière en avance. Une mélange de la beurre avec jus lemon et poivre blanc avec du sel

@СпасЯнков-э2ч 4 года назад

I love this ! Such a delicious recipe

@zekelucente9702 2 года назад

Looks wonderful lemon segments would be better.

@harmvos9679 3 года назад

A Souillac l'hôtelier Quercy-Perigord

@tobiasmaiermaus 6 лет назад

"Rambo trout"

@cameron3525 3 года назад

🤣🤣🤣🤣

@mercurious6699 3 года назад

many thanks, lovely recipe

@MegumiCiBear 6 лет назад

God French accents are sexy...

@chhundara 2 года назад

Looks delicious and so tempting , loved the way you have prepared it very well beautifully presented nice healthy sharing

@plumoplum 6 лет назад

Wow! you've improved your cuttlery! 🤩

@FrenchCookingAcademy 6 лет назад

Got these from an antique shop near by but I will go buy a good set 🙂👨‍🍳😀 soon

@jeffmill999 2 года назад

A true classic...the first dish I learned as a boy... Any light fish or chicken breast...wonderful...

@charliesimpson2974 4 года назад

My initial question was why not cut off the entire tail and the head as well. Then I read the comment below about the head being a delicacy in other cultures, so OK. But why not cut off the entire tail? Does it hold everything together or something?

@coreygolphenee9633 Год назад

All the flavor is in the bones really, so cutting of the two biggest masses of bones would make it less vibrant

@docbailey3265 3 года назад

Anyway, just tried this. Delicious and fun to prepare. Would highly recommend.

@MusicKnowte Год назад

take a shot everytime he says “hein”

@dusshan1 3 года назад

they call it miller style trout here. i didn't know the recipe originates in french cuisine. Thanks! :)

@HTMLguruLady2 5 лет назад

Can you make a video on how to filet a whole fresh fish? Then of course cook the fillets with one of your outstanding, delicious, recipes 😊

@lynnkramer1211 4 года назад

Better yet show how to bone a fish without filetting it.

@arthas640 4 года назад

@@lynnkramer1211 is that possible with medium sized fish like this? I've seen a few people do that with sardines but never larger fish like trout, it always seemed like too much trouble to me.

@bellabrooks5289 3 года назад

You don’t have to cut the head off

@lynnkramer1211 4 года назад

So did you consume the skin or not? I see this many times in cooking videos. Why go to all the bother to season and flour the skin, but not use it for food? This would make no sense whatsoever to me.

@hantykje3005 2 года назад

Looks like a farmed fish.

@DianeDixey Год назад

That looks absolutely delicious. My mother used to make Oyster Meuniere and I still have dreams about it today

@cindysmith765 4 года назад

I want to cook this for my children, but they are terrified of bones. Have you ever made this dish using a tuna steak or other piece of fish sans bones ?

@Mrrossj01 Год назад

The skin is the best part!

@priyankap4978 5 лет назад

We can do it in different types of fishes?

@deendrew36 5 лет назад

priyanka p I am sure you could try it with any fish.

@dirkusmaximus9268 2 года назад

It is roasted almonds !

@harmvos9679 3 года назад

But la principe est pareille, je pense

@BKMcl 6 лет назад

Looks really great, I think this will be dinner tonight. Thank you.

@faisalrkhawaja 6 лет назад

Ami: don’t you remove the trout scales first? It was not mentioned...

@garth7825 6 лет назад

He does at the end

@gkelly941 5 лет назад

Rainbow trout do not have scales.

@deendrew36 5 лет назад

G Kelly 🤔

@jane8930 6 лет назад

It looks absolutely delicious 🙂

@FrenchCookingAcademy 6 лет назад

nice to hear thank you

@matthiaswiegand1654 2 года назад

The black bits under the spine should be part of the kidney - if you fish your own, you'll see a fairly big brown thing, covered by a milky skin, located there.

@matthiaswiegand1654 2 года назад

a small spoon usually helps - same with salmon.

@coreygolphenee9633 Год назад

Are the bloodline and kidney the same?