Trout Meuniere with Apple Beurre Noisette - the tutorial!

i made this for supper on Saturday, and i took a bunch of pics so you can make it too!

First: buy a trout! the one i used was perfect for two people, and was about 9-10" in length. They usually come already gutted for you, and you can see how to fillet it in my previous post. anyways, i guess i should list what else you'll need so you can buy them at the same time as the trout :P

*remember, these amounts feed 2 people a decent amount, but will not stuff you full.

1 trout
2 new potatoes - boil them ahead of time
half an apple (i used braeburn)
1 thick slice of bacon (like 1cm thick - deli's should be able to cut you a slice)

2T cold unsalted butter
olive oil
flour (for coating the fish in just before frying)
1T lemon juice
chopped parsley
salt & pepper

for this recipe, we are leaving the skin on the trout, and cutting each fillet in half like so (season both sides with s & p):



Slice the apples:


And the potatoes (no worries if the peel comes off) and season both sides with s & p:


and the bacon: fun fact, a slice of bacon is called a 'rasher', and the pieces cut like this are called 'lardons'.


Then set yourself up (for success, as my instructor would say) with two pans, some flour to dredge the fish, salt, pepper, lemon juice, butter and olive oil.


start out by rendering the bacon in a pan over medium-high heat; don't add any butter or oil, the fat on the pieces will melt off.


once they're nicely crispy (even if they look burnt, they'll still taste good), remove from the pan and put the potatoes in the same pan. (i tried to avoid the burnt area) and turn the heat lower, you should only hear a quiet sizzle.
*also, preheat the second pan, medium heat - not too high.


Once the potatoes are golden brown on one side, turn them over and get going on the fish pan:
- put a tiny bit of oil in the pan, wait a few seconds, then add 1T of the butter. it should foam, wait until the foam goes down a little before adding the fish. just before you put the fish in, coat them in flour, tapping off any excess (excess will make the pan sauce cloudy), and place skin side down in the pan.


once the fish is turning white on the sides, turn it over and add the other T of butter, try to disperse it evenly, and then add the apples. the apples lower the temp of the butter and prevent it from browning too much.


incase you're wondering, i forgot to dredge my fish, just like i forgot in class :P

once the fish is done, the potatoes should be done too (sprinkle parsley on top), and you plate it in this order:

potatoes
fish
apples
sauce - add a bit of lemon juice, parsley, salt and pepper to the pan before you pour it on top
bacon


et voila! i hope you enjoy this dish, i think it tastes like camping :)