Useful Charts

The Heat Chart below shows the advisable interior food temperatures for safe eating

Image Description Goes Here.

Image Description Goes Here.

Trout Meuniere

Serves 4

  • 2 (¾ pound) trout fillets
  • ½ cup all-purpose flour
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • 4 tablespoons butter
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons fresh parsley, chopped
  1. Pat the trout fillets dry with a paper towel. Combine the flour, salt, and pepper in a shallow dish. Dredge the fillets in the flour mixture on both sides.
  2. Melt the butter in a large skillet over medium heat. Add the fillets and cook for 4 to 5 minutes, or until brown. Flip and cook for 2 to 3 minutes more, or until the fish flakes easily with a fork.
  3. Transfer the fish to a serving dish.
  4. Add the lemon juice to the browned butter in the pan. Cook for 1 to 2 minutes, or until foamy. Pour the sauce over the fish and top with parsley. Serve immediately.