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.
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 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.
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!
"...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!
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
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!
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!
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
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.
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,
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!
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?
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!
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 !!!
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!
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.
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
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.
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... ;)
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.
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?
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. 👨🏻🍳
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.
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 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
@@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
@@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.
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 ;-)!
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.
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...
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!
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
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 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 😊
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. ua-cam.com/video/Q97tHcOVapQ/v-deo.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.
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.
such a good story😄😄
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 Awesome, thanks! I didn't realize those parts were edible too!
@@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.
This guy is so professional, he should have a cooking show in TV.
Certainement
I wonder if he teaches outside of youtube.. just imagine if you had this dude as like a professional teacher one on one
he does
poorya poorhoseini he does? I thought he had a regular “office” job.
Dan Jones he’s got an online cooking school now. It’s not expensive either. I looked it up this morning.
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!
Please don't purge the city, the peasants are innocent
@@rafaelh2282 but I love roasted peasant!
wellsaid gud shit
"...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!
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
A true classic...the first dish I learned as a boy...
Any light fish or chicken breast...wonderful...
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!
Beautiful fish. Trout Almandine was always a favorite of my sister when she was a young lass. Always a tasty winner when prepared properly.
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!
Yes, it is so simple and yet a true classic! Great job...
Thank you for the recipe. Your version is better than other chefs. Love you videos!!!
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
made this for my wife last night, we both loved it! Thanks mate!
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.
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!
Thanks for trying the recipe 🙂🙂👨🏻🍳
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
This recipe has evolved to something a bit more refined and integrated. But this is a nice history lesson. Keep up the good work!
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,
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!
Finally had a chance to try this as saw whole trout in the store. An easy and tasty recipe :)
Thank you for this recipe and demonstration. It turned out perfectly! And yes, I ate some of the skin.
great to hear that
I learn so much from this channel. Merci beaucoup, Monsieur.
Just made this, absolutely awesome! Thank you chef :)
That looks absolutely delicious. My mother used to make Oyster Meuniere and I still have dreams about it today
The 4 rules of French cooking:
Start with butter.
Add more butter
Use extra butter
Finish with some more butter.
And there is nothing like french butter that is homemade from an open air market, nothing compares.
You forgot, Garnish with butter with nuts.
affable as a neighbor friend, and skilled as a master!
Folks, that guy knows his French cuisine 👌🏼
Easy-to-follow and unusual recipes !
Best chef in the world .... merci
Anyway, just tried this. Delicious and fun to prepare. Would highly recommend.
truly a french dish , très bon boulot monsieur le chef
Great teacher, nice camera work! Not that I'd expect less of the French cooking academy! :-D
😋 yummy and so easy to follow instructions. Merci.😺🐠👍👍👍
🙂
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?
hi there same pan if they fit i have attached the written recipe for 2 just use the amount listed in the recipe 🙂👨🏻🍳
Looks delicious and so tempting , loved the way you have prepared it very well beautifully presented nice healthy sharing
That trout looks really good. Hope you have a great weekend.
merci it is sunny today so i am definetely going to take it easy and enjoy the sun🌞🌞😋👨🏻🍳🌞
Excellent Sir 👏🏼, very simple and delicious
Looks really great, I think this will be dinner tonight. Thank you.
That fish looks absolutely delicious! Job well done....bravo :-)
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!
Don't shy away from this with brown trout, that's probably what the dish was designed around
Holly smokes! What a presentation!
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 !!!
Looks delicious! I am so making this this week. I have always wanted to cook a whole fish.
I love this ! Such a delicious recipe
French are so healthy with all that fish
Running to our local Fish Peddlers now!
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!
many thanks, lovely recipe
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.
Depends on the pan and coating I would imagine
I love trout.
I love the recipes
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
Very nice recipe I gotta try this... I love fish. This is going to be delicious 😋😊
Finally I Got Something to comment on, "CHOP CHOP". Reminded me one of my french executive chef onboard Oceania Cruises. 😂
The skin is the best part!
i am impressed !!! vraiment bravo thank you so much for the tips !!
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.
Bla Bla
Trout don’t have scales.
excellent video
Please suggest a good wine with your meal that very common and popular with the French
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... ;)
It looks absolutely delicious 🙂
nice to hear thank you
Wow! you've improved your cuttlery! 🤩
Got these from an antique shop near by but I will go buy a good set 🙂👨🍳😀 soon
Heading to the market- making this for dinner tonight!
Really enjoying your recipes and learning a lot! 👍🏻
let me know how you go and make sure to use salted butter instead of plain as mention in the written recipe
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.
Love his work!
I found interesting you made a combo sauce le Meunier and Almondine!
Great recipe...I had it last night. Great channel.
thanks for trying recipe
Chef you are awesome
Wow! Looks great!!!!
they call it miller style trout here. i didn't know the recipe originates in french cuisine. Thanks! :)
Stephan: Bit of butter
:basically deep fry’s it 😂
French cooking in a nutshell
Fish and chips is english version
Superb merci bien Chef!
Thank you again :)
Hello Stephane, another great video. I am learning a lot. Just keep them coming.
Glad to hear that🙂
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?
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. 👨🏻🍳
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.
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 🙂🙂👨🏻🍳
merciiiii
Beautiful ✨
Fantastic! Fish is my friend.
thanks🙂👨🏻🍳
de rien...
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
Is the wild caught stuff too oily?
@@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
@@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
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 😊
Better yet show how to bone a fish without filetting it.
@@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.
Yummy.
The fins and the tail with the bone comes out much easier when cooked.
brilliant.
Yummy food!
I love your work Chef, thank you
can you use clarified butter and higher heat? great videos btw
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 ;-)!
Good
Very nice 👍🏻
thanks for watching
beautiful!
🙂👨🍳
Do you prefer curly parsley over flat leaf parsley, and is so, why? I like the flat.
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
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.
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...
Looks wonderful lemon segments would be better.
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!
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
You can eat the skin as well right?
Awesome bro
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.
yeah that is something i need to do i just need to find some live lobsters or uncooked as least 🙂👍
@@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 😊
👍👍👍👍👍
awesome dish, beautiful presentation but too much lemon for my taste.
teflonmagnet that is the beauty of cooking....you adjust to your own taste. 🙂
I caught my own trout and followed the recipe except I ate the meal underwater with a snorkel.
My Southern Living cookbook has a recipe for Catfish Meuneire.
J'ai appris la sauce meunière en avance. Une mélange de la beurre avec jus lemon et poivre blanc avec du sel
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.
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.
ua-cam.com/video/Q97tHcOVapQ/v-deo.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.
With trout no not at all, the scales are very fine and shouldn't matter too much
I take the trout and I leave you with the sauce!