Truite Meunière
Pan-Fried Trout with Brown Butter and Lemon (no potatoes)
Yes, with a tweak: request no starchy sides like potatoes or rice. About 6g net carbs per serving.
What it is
A simple and elegant dish of whole trout (or fillets) lightly dusted with flour, pan-fried in butter until golden and crispy, then finished with a squeeze of lemon juice and often fresh parsley. The traditional 'meunière' style involves a light flour dredge. Often served with potatoes or rice.
Key ingredients
Whole trout, butter, lemon, parsley, salt, pepper. (A very light dusting of flour is traditional but can be minimized or omitted.)
How to make it keto
Request no starchy sides like potatoes or rice. Ask the kitchen to use minimal or no flour dredge for the trout. Confirm no sugar is added to the butter sauce.
Watch out for
The flour dredging, though usually light, will add some carbohydrates. Potential for starchy side dishes that need to be omitted. Some restaurants might add a pinch of sugar to the butter sauce.
Macros are estimates for a typical serving and vary by restaurant. Confirm ingredients with staff, especially if you have allergies. Our ingredient lists are generated automatically and describe how a dish is typically made.
More on the French menuAll 1,053 French dishes ›
