Trout miller type homemade served
German Recipe

Trout meunière

Dry trout inside and out, season with salt and pepper and sprinkle with lemon. Thinly flour trout and flour and knock off excess flour. Fry them in oil and butter over medium heat until golden brown on both sides. Let the remaining butter become slightly nutty and add parsley. Serve trout with lemon butter and lemon wedges.

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Total time 38 min
Calories 520 kcal
Servings 4 servings
Difficulty Medium
By the Published Updated Editorially approved

Why this recipe works

How to succeed trout miller type

Fry in oil and butter over medium heat until golden brown on both sides. Let the remaining butter become slightly nutty and add parsley. Serve trout with lemon butter and lemon wedges.

Quick Dinners Dinner German Recipes Fish

Recipe

Trout meunière

Pat trout dry inside and out, season with salt and pepper and sprinkle with lemon. Thinly cover trout in flour and pat off any excess flour.

Ingredients

4 servings

Method

  1. 1

    Prepare

    Pat trout dry inside and out, season with salt and pepper and add lemon.

  2. 2

    Flours

    Thinly cover trout in flour and knock off any excess flour.

  3. 3

    Roast

    Fry in oil and butter over medium heat until golden brown on both sides.

  4. 4

    Brown butter

    Let the remaining butter become slightly nutty and add the parsley.

  5. 5

    Serve

    Serve trout with lemon butter and lemon wedges.

Kitchen know-how

Tips for Trout meunière

Pat trout dry completely

Moist skin browns badly and makes the flour clump. Also, the abdominal cavity after rinsing carefully dry before adding salt and pepper.

Only flour immediately before frying

A very thin layer of flour protects the skin and supports the browning. If it remains on the moist fish for a long time, it becomes sticky instead of crispy.

Butter over medium heat.

Too hot butter burns before the whole trout is cooked. Use clarified butter or ghee for frying and foam fresh butter nutty at the end.

Variations

How to adapt this recipe

Toast two tablespoons of flaked almonds in the final butter until golden and pour over the fish. Reduce the heat as soon as the almonds turn colour.

Shortly toss a tablespoon of drained capers and lemon fillets in the browned butter, this sour version replacing some of the pure lemon juice.

Nutrition per serving

520kcal
18.0 gCarbohydrates
42.0 gProtein
32.0 gFat

Values are estimates and may vary depending on the ingredients, brands, portion size and preparation method used.

Frequently asked questions

FAQ about Trout meunière

Rinse the abdomen briefly under cold water, remove any remaining blood residues on the central bone and pat the entire fish dry very thoroughly afterwards.

The flesh on the dorsal fin becomes opaque and easily detaches from the bone. The fin can be pulled out of a cooked fish without much resistance.

The thin layer of flour dries the surface, protects the tender meat and forms a fine crust in the fat. Before frying, always pat off any excess flour.

First lift the upper skin off, remove the upper fillet from the midbone and lift the bones and head. Afterwards, the lower fillet is largely free.

Keep cooking

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