Trout Meunière with Sichuan Pepper and Brown Butter
Fish and green Sichuan pepper go exceedingly well together, whether cooked Chinese style or in the traditional Meunière method.
| Ingredients (2 servings) | ||
|---|---|---|
| 2 | fresh trouts, gutted | |
| flour | ||
| 1 | tablespoon(s) | green Sichuan pepper, ground |
| 150 | butter | |
| 1 | tablespoon(s) | green Sichuan pepper, whole |
| 1 | lemon, segments filleted, juice | |
| 5 | twigs | parsley, leaves finely chopped |
| salt | ||
- Pat the fish dry, flour on both sides and shake off excess flour. Salt the inside of the fish and season with some ground Sichuan pepper.
- Heat plenty of butter in a frying pan and fry the fish on both sides, about 3 minutes each side, until cooked and golden brown. Carefully lift it out of the pan and place on a warm plate.
- Add the Sichuan peppercorns to the butter in the pan, adding some butter if necessary.
- Carefully brown the butter over a medium heat, mix in the lemon fillets and juice and parsley, bring to the boil briefly and pour the warm sauce over the fish. Serve with boiled potatoes.