Forelle Müllerin Art (miller’s-style flour-dusted trout with lemon butter)

Fish “miller’s style” (Müllerin Art) is a classic of German and Austrian cooking: fish dredged in flour and fried in butter with a lemon-butter sauce. The recipe is a favourite way to cook trout, carp or flounder. Extremely simple, and perfect with fresh fish.

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Method

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1. Rinse the trout, dry them and season inside and out with salt and pepper.
2. Dredge them in flour and shake off the excess.
3. Heat the oil in a large pan and fry the fish for 5-6 minutes per side until the skin is golden and crisp and the flesh separates easily from the bone. ⏱ Timer: 5 min
4. Transfer the fish to plates and keep warm.
5. Wipe out the pan, melt the butter in it and heat, stirring, until foamy and slightly nutty.
6. Add the lemon juice and parsley and pour over the fish.
7. Serve with lemon slices and boiled potatoes.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• Dry the fish well before frying so the skin is crisp and does not stick.
• The flour should be only a thin coating, so shake off the excess.
• Do not burn the butter; the nutty aroma is the best sign.

Frequently asked questions

Why “miller’s style”?

The name refers to the fish dredged in flour, like the miller’s floury work.

Is it good with other fish?

Yes, flounder, zander, sea bream or carp can be cooked this way.

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