Forelle Müllerin Art: Pan-fried trout in butter.
Forelle Müllerin Art, or pan-fried trout in butter, is a classic German dish that highlights the delicate flavors of fresh trout. The trout is typically coated lightly in seasoned flour before being pan-fried in a generous amount of butter to achieve a perfectly crispy exterior while maintaining a tender, juicy interior. The dish is often served with a garnish of fresh parsley and a squeeze of lemon juice to complement the richness of the butter. Browned butter with capers and sometimes slivered almonds can also be drizzled on top to add a nutty depth to the simple yet elegant dish. It's a timeless recipe that is as suited to a weeknight dinner as it is to a formal gathering.
Introduction:
Welcome to a culinary journey inspired by the traditional French technique of preparing trout. Today's recipe, "Classic Trout Meunière à la Meier," is inspired by Meier's cooking tips. Our focus is on bringing out the fish's natural flavors while adding a light, crispy coating. Perfect for a sophisticated, yet simple lunch or dinner, this dish is both elegant and easy to prepare.
Ingredients:
- 1 fresh trout, cleaned and prepared (with pin bones removed)
- Salt, to taste
- Black pepper, to taste
- All-purpose flour, for dredging
- Bread crumbs (or Semmelbrösel), for added crunch
- Clarified butter (Butterschmalz) for frying
- Fresh dill or other herbs (optional for stuffing)
- 2 tablespoons unsalted butter
- Fresh parsley, finely chopped
- Juice of half a lemon
- Lemon slices, for garnish
- Cooked salt potatoes (Salzkartoffeln), to serve alongside
Instructions:
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Equipment: Frying pan, mixing bowl, plate, kitchen knife
1. Preheat a frying pan over medium heat to allow it to warm up.
2. Season the inside and both sides of the trout with salt and pepper. Optionally, you can fill herbs such as dill inside the trout for extra flavor.
3. In a bowl or plate, mix equal parts of flour and bread crumbs. Thoroughly coat the trout in the flour-breadcrumb mixture, shaking off any excess.
4. Add the clarified butter to the preheated pan.
5. Carefully place the trout in the pan and cover it with a lid to allow the trout to slowly warm up and cook thoroughly. Cooking with the lid on ensures the heat acts directly on the fish and that it doesn't have to be finished in the oven.
6. While the trout is cooking, prepare the parsley by chopping it finely. Also, prepare lemon slices for garnish by making them into decorative twists.
7. After approximately 5 minutes or when the bottom part of the trout is golden and crisp, flip the trout to cook the other side. Continue to cook at medium heat to ensure it cooks all the way through.
8. Ensure you have a pre-warmed or hot plate ready. This will keep the trout warm while it is de-boned before serving.
9. Once the trout is cooked on both sides, set it aside on the warmed plate.
10. In the same pan, add the unsalted butter, let it foam up, and then brown lightly. Add the juice of half a lemon, the chopped parsley, and a pinch of salt to the butter to make the sauce.
11. Plate the trout, pouring the butter sauce over it.
12. Garnish with the prepared lemon twists.
13. Serve immediately with the cooked salt potatoes on the side.
Cooking Tips:
- For an alternative garnish, brown some almond slices in the butter along with or instead of parsley.
- Make sure not to overcrowd the pan to get an even crust on the fish.
Servings: 1
This recipe is attributed to the author Meier from Meier's cooking tips on their YouTube channel https://www.youtube.com/@MeiersKochtipps.
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YouTube channel - Meier's cooking tips: https://www.youtube.com/@MeiersKochtipps
Forelle Müllerin Art: Pan-fried trout in butter.
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