Dip trout completely dry
Moist skin browns badly and leaves the flour clumped. Also dry the abdominal cavity carefully after rinsing, before salt and pepper come in.
German Recipe
Trout meunière
Dip trout dry inside and outside, salt, pepper and sprinkle with lemon. Turn trout thinly into flour and knock over-smooth flour. Fry golden brown in oil and butter over medium heat from both sides. Let the remaining butter be slightly nutty and add parsley. Serve trout with lemon butter and lemon clefts.
Total time
38 min
Calories
520 kcal
Servings
4 servings
Difficulty
Medium
Why this recipe works
Forelle Müllerin Art succeeds
Fry in oil and butter over medium heat on both sides golden brown. Let the remaining butter be slightly nutty and add parsley. Serve trout with lemon butter and lemon clefts.
Quick Dinners
Dinner
German Recipes
Fish
Recipe
Trout meunière
Dip trout dry inside and outside, salt, pepper and sprinkle with lemon. Turn trout thinly into flour and knock off excess flour.
Ingredients
4 servings
Method
-
1
Prepare
Dip trout dry inside and outside, salt, pepper and sprinkle with lemon.
-
2
Flours
Turn the trout thinly into flour and knock off overcrowded flour.
-
3
Roasts
Fry golden brown on both sides in oil and butter over medium heat.
-
4
Browning butter
Make the remaining butter slightly nutty and add parsley.
-
5
Serving
Serve trout with lemon butter and lemon clefts.
Kitchen know-how
Tips for Trout meunière
Only flour immediately before roasting
A very thin layer of flour protects the skin and supports tanning. If it stays long on the moist fish, it becomes sticky instead of crispy.
Lead butter over medium heat
Burns too hot butter before the whole trout is cooked. Use clarified butter for frying and foam fresh butter until nutty at the end.
Variations
How to adapt this recipe
Toast two tablespoons of almond leaves in the final butter golden yellow and over the fish. Reduce the heat as soon as the almonds take on colour.
Swallow a tablespoon of drained capers and lemon fillets briefly in the browned butter. This acidic variant replaces a portion of the pure lemon juice.
Nutrition per serving
520kcal
18.0 gCarbohydrates
42.0 gProtein
32.0 gFat
Values are estimates per serving and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Trout meunière
Rinse the abdominal cavity briefly under cold water, remove remaining blood from the middle bone and then thoroughly dry the entire fish.
The meat on the back fin becomes opaque and easily dissolves from the grates. The fin can be pulled out with a cooked fish without great resistance.
The thin layer of flour dries the surface, protects the delicate meat and forms a fine crust in the fat. Knock off excess flour before roasting.
First remove the upper skin, remove the upper fillet from the middle ridge and lift the grates with the head. After that, the lower fillet is largely free.
Keep cooking