"Miller's Wife" Fish

"Miller's Wife", or what the french call 'Meuniere', is fish dredged in flour and pan fried.

I cannot think of many better ways of eating trout than this. I was calling out ideas on how to cook this fish, "Trout with mushrooms, tomatoes and ginger", or " Trout with raisins, red onions and bacon."

Jim told me that none of those options sounded like they would really match the trout.

Sometimes the simplest ways of preparing fish are the best.

Very simple and arguably the best way to eat trout.

Sprinkle with salt and pepper, dredge in flour, fry in butter.

Garnish with lemons and parsley.

Serve with baked sweet potatoes.

Fish Meuniere

(Alton Brown)

2 large fillet of rainbow trout, skin-on

kosher salt

fresh ground black pepper

1/2 C all-purpose flour

1 Tbsp Canola oil

1 Tbsp butter

lemon slices

parsley

Heat a large 12 inch skillet (preferably not non-stick) over med-high heat.

Sprinkle the flesh side of the fish with salt and pepper. Dredge in the flour, shaking off excess.

Add oil and butter to hot pan. Let the butter melt, foam and brown.

Add fish to pan, flesh side down. Jiggle pan to ensure it is not sticking. Cook 2 minutes, a pretty brownish, flecked crust will form.

If the fat around the fish is smoking, turn down the heat a bit.

Flip fish, and cook another 2 minutes or until fish flakes with a fork.

Remove fish to a plate, garnish with lemon slices and parsley.

Sweet Potato Half-moons

Peel a huge sweet potato or several and cut them into 1cm half moons.

Toss with olive oil and Montreal Steak Spice on a parchment lined baking sheet.

Cook at 400* for about 20 mins or until soft on the inside and crispy brown on the outside.

We dip ours in a combo of 1/4Cup Mayo, 1/4 tsp Chipotle Chili Powder and 1tsp honey mixed together.