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

Рет қаралды 128,875

5 жыл бұрын

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.
Use the link below for the recipe and ingredients:
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WRITTEN RECIPES ARE ON MY WEBSITE
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Пікірлер: 238

@Baliane22 5 жыл бұрын

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 жыл бұрын

such a good story😄😄

@arthas640 4 жыл бұрын

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

@arthas640 4 жыл бұрын

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 Жыл бұрын

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

@arthas640 Жыл бұрын

@@rafaelh2282 but I love roasted peasant!

@trashboity8773 Жыл бұрын

wellsaid gud shit

@aliciaarden2019 5 жыл бұрын

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

@WAPJWENNBAGAYTV 5 жыл бұрын

Certainement

@uniquename846 5 жыл бұрын

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 жыл бұрын

he does

@deendrew36 4 жыл бұрын

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

@fussyrenovator7551 4 жыл бұрын

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

@claudeclawsonne4510 5 жыл бұрын

"...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 жыл бұрын

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

@jayejaye1543 Жыл бұрын

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!

@xaj1543 4 жыл бұрын

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

@shanehorvath9711 3 жыл бұрын

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

@sans6919 3 жыл бұрын

You forgot, Garnish with butter with nuts.

@LA_Viking 3 жыл бұрын

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

@suebowman7258 5 жыл бұрын

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

@onemercilessming1342 5 жыл бұрын

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

@derus2 5 жыл бұрын

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

@jeffmill999 2 жыл бұрын

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

@chhundara Жыл бұрын

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

@deltafunction0 2 жыл бұрын

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.

@WAPJWENNBAGAYTV 5 жыл бұрын

Best chef in the world .... merci

@alyssadadamo 5 жыл бұрын

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

@katherinehall1967 5 жыл бұрын

Love his work!

@user-xz4eq2ci6h 4 жыл бұрын

I love this ! Such a delicious recipe

@mrsloan7361 4 жыл бұрын

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

@hw7029 5 жыл бұрын

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

@mercurious6699 3 жыл бұрын

many thanks, lovely recipe

@sofiaahoward8298 5 жыл бұрын

i am impressed !!! vraiment bravo thank you so much for the tips !!

@billygarfield5520 5 жыл бұрын

Wow! Looks great!!!!

@TheTdavey 5 жыл бұрын

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!

@dejabu24 5 жыл бұрын

truly a french dish , très bon boulot monsieur le chef

@cristinabarta636 3 жыл бұрын

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 жыл бұрын

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

@lynnap2478 2 жыл бұрын

I love the recipes

@BKMcl 5 жыл бұрын

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

@oceanbaby4521 5 жыл бұрын

Very nice recipe I gotta try this... I love fish. This is going to be delicious 😋😊

@docbailey3265 3 жыл бұрын

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

@AmelieScott 5 жыл бұрын

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

@maryamerfani5249 4 жыл бұрын

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

@nolantong4555 3 ай бұрын

Excellent Sir 👏🏼, very simple and delicious

@seachuck 5 жыл бұрын

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

@FrenchCookingAcademy 5 жыл бұрын

great to hear that

@xinouwei 5 жыл бұрын

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

@DianeDixey Жыл бұрын

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

@MrTonypurnell 4 жыл бұрын

Superb merci bien Chef!

@chirayukalgude3740 5 жыл бұрын

Chef you are awesome

@cyndifoore7743 5 жыл бұрын

I love trout.

@brianyoung3 4 жыл бұрын

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,

@poppysunshine5164 2 жыл бұрын

Beautiful ✨

@keithcallen2844 4 жыл бұрын

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

@catfish4782 5 жыл бұрын

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

@FrenchCookingAcademy 5 жыл бұрын

🙂

@davidking2085 5 жыл бұрын

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 5 жыл бұрын

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

@BonjourCuisine 5 жыл бұрын

Yummy food!

@dwaynewladyka577 5 жыл бұрын

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

@FrenchCookingAcademy 5 жыл бұрын

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

@jane8930 5 жыл бұрын

It looks absolutely delicious 🙂

@FrenchCookingAcademy 5 жыл бұрын

nice to hear thank you

@gastropod557 5 жыл бұрын

Great recipe...I had it last night. Great channel.

@FrenchCookingAcademy 5 жыл бұрын

thanks for trying recipe

@EMvanLoon 3 жыл бұрын

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

@paulvest3157 2 жыл бұрын

Holly smokes! What a presentation!

@JohnKimIGM 2 жыл бұрын

Thank you again :)

@staciwashington3212 2 жыл бұрын

Yummy.

@kingsleyzissou5881 5 жыл бұрын

beautiful!

@FrenchCookingAcademy 5 жыл бұрын

🙂👨‍🍳

@arjunsharma8816 5 жыл бұрын

Awesome bro

@nedaification 4 жыл бұрын

brilliant.

@Fu9497 5 жыл бұрын

Made this tonight with fresh Norweigan cod - it was amazing! The nutty, saltt butter the crunchy almonds, lemons and parsley so good and so simple!

@FrenchCookingAcademy 5 жыл бұрын

Thanks for trying the recipe 🙂🙂👨🏻‍🍳

@MrTjcomedy 5 жыл бұрын

Heading to the market- making this for dinner tonight! Really enjoying your recipes and learning a lot! 👍🏻

@FrenchCookingAcademy 5 жыл бұрын

let me know how you go and make sure to use salted butter instead of plain as mention in the written recipe

@MrTjcomedy 5 жыл бұрын

Excellent, absolutely excellent! I think that the time you cook the fish on its side is going to depend on size of the fish, but it was delicious thank you.

@colleenpine2187 2 жыл бұрын

Running to our local Fish Peddlers now!

@melaniedezaki-applewaithe1573 5 жыл бұрын

Fantastic! Fish is my friend.

@FrenchCookingAcademy 5 жыл бұрын

thanks🙂👨🏻‍🍳

@melaniedezaki-applewaithe1573 5 жыл бұрын

de rien...

@MusaabAlAzawi 5 жыл бұрын

I love your work Chef, thank you

@marcoscampos1110 Жыл бұрын

merciiiii

@JGGREY 5 жыл бұрын

Hello Stephane, another great video. I am learning a lot. Just keep them coming.

@FrenchCookingAcademy 5 жыл бұрын

Glad to hear that🙂

@JGGREY 5 жыл бұрын

Hello, i am basically frightened about flambaeing in case it sets of a fire alarm or starts a fire. Can you devise a video about safely using that technique?

@FrenchCookingAcademy 5 жыл бұрын

Flambée is always a bit of a problem especially at home . Most important don't stand right u der the exhaust fan or turn it off as flammes could get sucked in . Have a sink with a water source nearby and most important is the quantities always use very small quantities of spirit so you will only get small flames . Hope it helps but I'm ant case when there is a flambée you can also add the alcohol without lit it up it will still work fine as the alcohol will evaporate too. 👨🏻‍🍳

@JGGREY 5 жыл бұрын

Hello Stephane, from the way you describe in I do not think I will take the risk. I have a very sensitive smoke alarm which is easy to trigger. If is goes off it wakes my neighbors up. Therefore I will not bother.But thanks for replying.

@FrenchCookingAcademy 5 жыл бұрын

yes best not to bother with it if you have any concerns it does not really brings something you can’t do without so all good 🙂🙂👨🏻‍🍳

@tims.5085 4 жыл бұрын

French are so healthy with all that fish

@WalaaSimple 5 жыл бұрын

Very nice 👍🏻

@FrenchCookingAcademy 5 жыл бұрын

thanks for watching

@arthas640 4 жыл бұрын

I'm going fishing for rainbow trout this summer (i rarely eat store bought fish since they tend to be low quality farmed fish from south America) and I'll have to give this recipe a try!

@coreygolphenee9633 Жыл бұрын

Don't shy away from this with brown trout, that's probably what the dish was designed around

@DavidMaurand 5 жыл бұрын

when I was a boy, I would go fishing on summer afternoons, and occasionally come back with a trout or some catfish. my Alsatian grandmother (we lived in the same two family house) prepared the fish just this way!

@plumoplum 5 жыл бұрын

Wow! you've improved your cuttlery! 🤩

@FrenchCookingAcademy 5 жыл бұрын

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

@chefthakur5157 2 жыл бұрын

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

@emibelledame1 5 жыл бұрын

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

@user-zg8cb6kn9u 2 жыл бұрын

Good

@tylerwaddell5216 4 жыл бұрын

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

@fckSashka 4 жыл бұрын

French cooking in a nutshell

@donq2957 4 жыл бұрын

Fish and chips is english version

@rbettsx 5 жыл бұрын

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... ;)

@Mrrossj01 Жыл бұрын

The skin is the best part!

@rome8131 3 жыл бұрын

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

@jonthewolf93 5 жыл бұрын

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

@madness42192 5 жыл бұрын

You can eat the skin as well right?

@craigmetcalfe1749 2 жыл бұрын

Hey Stephane, is there any preference for flat leaf parsley or curly parsley?

@dusshan1 2 жыл бұрын

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

@BlaBla-pf8mf 5 жыл бұрын

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 жыл бұрын

Bla Bla Trout don’t have scales.

@coreygolphenee9633 Жыл бұрын

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

@ricksannes247 5 жыл бұрын

I love learning the classic french techniques. I would say with the nonstick pans don't use metal utensils. Other that that fabulous and thank you for the video.

@coreygolphenee9633 Жыл бұрын

Depends on the pan and coating I would imagine

@CuisineAndChill 5 жыл бұрын

Folks, that guy knows his French cuisine 👌🏼 Easy-to-follow and unusual recipes !

@cyndifoore7743 2 жыл бұрын

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

@instantsoupify 5 жыл бұрын

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 5 жыл бұрын

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...

@fenradast3577 Ай бұрын

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

@fofa8620 2 жыл бұрын

👍👍👍👍👍

@Dr.calories 5 жыл бұрын

Do salt ?

@HTMLguruLady2 5 жыл бұрын

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 жыл бұрын

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

@arthas640 4 жыл бұрын

@@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.

@hessian1776 5 жыл бұрын

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 ;-)!

@rideswithscissors 2 жыл бұрын

Curly parsley, hooray! I prefer it over flat leaf, because I find it easier to grow. From 3 plants I gets lots of parsley all year.

@groverallgood5491 2 жыл бұрын

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!

@captainkev10 5 жыл бұрын

Looks great! We have some great trout in the North Georgia Appalachian mountains. Also, have you ever considered starting a Vietnamese cooking channel?

@FrenchCookingAcademy 5 жыл бұрын

hi there no vietnamese cooking is not for me i don’t mind the spring rolls but that is about it i will make the recipe once at some point

@MusicKnowte 9 ай бұрын

take a shot everytime he says “hein”

@mchammer74 3 жыл бұрын

Bonjour Stephane, I’m a really great fan of your chanel and your videos. I know this would be a very expensive ingredient but I would like to see you make lobster with or in a brisque (right spelling?). Keep on going with your culinary videos. And I’m happy to see that you nearly reach 500.000 subscribers.

@FrenchCookingAcademy 3 жыл бұрын

yeah that is something i need to do i just need to find some live lobsters or uncooked as least 🙂👍

@mchammer74 3 жыл бұрын

@@FrenchCookingAcademy Perfect, thanks a lot. And maybe with the previous variation of a stock. I know I’m endless. But your vids are so interesting and informative 😊

@SuzanneBaruch 5 жыл бұрын

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 5 жыл бұрын

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 5 жыл бұрын

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.

@alexchong4244 2 жыл бұрын

Very addictive videos I started at 11pm to watch just one and can’t stop to watch one after another one it’s 4:15 am I better call sick to work..... keep doing this great videos !!!

@vpgaming268 5 жыл бұрын

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 жыл бұрын

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. kzfaq.info/get/bejne/h59np6uUtLzFoIU.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 Жыл бұрын

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

@waltermorim1615 5 жыл бұрын

Bonjour Chef. Great vídeo. There is a dish quite popular in Brasil called Belle Meuniere . It kind resembles the dish you Just cooked. Does the name sound familiar? Merci beaucoup.

@FrenchCookingAcademy 5 жыл бұрын

Hi Walter the meunière sounds familiar but I have not heard about belle meunière 🙂

@frenchforawhile 5 жыл бұрын

Can this be made with fillets of trout (rather than the entire trout)? Probably not classic, but I imagine it would still work?

@coreygolphenee9633 Жыл бұрын

It would but there's so much flavor in that head region

@priyankap4978 5 жыл бұрын

We can do it in different types of fishes?

@deendrew36 4 жыл бұрын

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

@dexterreid926 3 жыл бұрын

You didn't show the seasoning of the fish. Did the seasoning of the S&P occur before, during or after the dusting of the flour? Other than that I always appreciate your history of dish along with the prep and its presentation. Bonne chance!

@coreygolphenee9633 Жыл бұрын

With delicate stuff like fish I think it's generally best practice to season later then earlier