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Trout Meuniere
This is a simple dish — fried trout filets served with a butter-lemon-parsley sauce — simple but classic, and incredibly satisfying. There are many ways to augment or tweak this recipe (with capers or Worcestershire sauce, for example), so feel free to add whatever you like, but here's the basic idea: Coat 4 large trout filets with flour (or finely ground cornmeal for the gluten-intolerant) (or don't coat it at all if you prefer) then fry in 4 tablespoons of butter. Put the cooked fish onto a warm platter. To the remaining hot butter, add 2 tablespoons lemon juice, 2 tablespoons minced parsley, and 1/2 teaspoon black pepper. When it foams, it's ready. Pour the hot sauce over the fish and serve with lemon wedges and long-grain rice or roasted potatoes with steamed peas or green beans.
Chapter Nine
Abigail deliberated aloud a moment. Trout meuniere was such a classic, dependable dish, and you hardly ever saw it any more, not that she went out to many restaurants anyway, but that cockle salad sounded so intriguing...it came with asparagus, her favorite, and a mango salsa, which she wasn't familiar with, but she loved mango.
"Do the cockles come in their shells?" she asked the waiter. "Cockles are those little clam-like things, aren't they?"
"They're taken from their shells, rolled in buttermilk, dredged in corn meal, then lightly fried," said the waiter. "It's one of our most popular dishes."
"Oh," said Abigail with lust; there was something about the word "dredged."
"Have both," said Ralph.
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