This is my version of trout meuniere. I learned how to make meuniere in New Orleans and ate a version with croutons at a great restaurant in Hull (Henri Berger). The chef caught the fish himself and made the dish for us. I love how the croutons soak up all the flavour of the dish.
For clarified butter, heat butter in a small pot over medium-low heat until melted. Remove from heat and let sit 5 minutes. Slowly and carefully pour or ladle out butter into bowl, until you reach the milky solids (which can be discarded). Use butter or chill for later use.
For croutons, preheat oven to 350F (180C) and line a baking tray with parchment. Toss bread with butter, garlic, parsley and season. Spread bread onto prepared baking tray and toast for 12 to 18 minutes, stirring once or twice, until golden brown. Cool and store in a resealable container until ready to use.
For trout, keep oven temperature at 350F (180C) and line a baking tray with parchment paper. Heat a large sauté pan over medium heat and add 1 Tbsp melted clarified butter. Add leeks and thyme and cook, stirring often, until leeks are tender, about 5 minutes. Season lightly and remove from pan. Increase heat to medium high and add 2 Tbsp butter. Season trout lightly and place 2 fillets, skin-side up in pan. Cook for 4 minutes, until fish has browned, then gently remove onto prepared baking tray, skin-side down. Add 2 more tablespoons of butter and repeat with 2 more fillets, then repeat process with last 2 fillets. Place baking tray in oven and roast for about 10 minutes, until fish yields when touched with a fork.
To finish sauce, cook remaining butter in pan over medium heat until browned (it may be a little browned by now). Add leeks to warm. Add juice of 1 lemon, parsley and salt and pepper. Stir in croutons immediately before serving.
To serve, place trout on a plate or platter, and top with sauce. Serve immediately.
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