Forelle Mullering (Trout Meuniere)

 

Forelle Mullering (Trout Meuniere)

(A classic German and French-inspired dish featuring pan-fried trout with a crispy, golden-brown crust, finished with butter, lemon, and parsley.)

---

Ingredients

• 2 whole fresh trout, cleaned and gutted (about 12 oz each)
• Salt and pepper, to taste
• ½ cup flour (for dredging)
• 2 tbsp butter
• 2 tbsp vegetable oil
• 1 lemon, thinly sliced
• ¼ cup fresh parsley, chopped
• ¼ cup sliced almonds (optional, for garnish)

For Serving:

• Boiled potatoes or buttered spaetzle
• Steamed green beans or a fresh salad

---

Instructions

1. Prepare the Trout:

• Rinse the trout inside and out with cold water and pat dry.
• Lightly season with salt and pepper.
• Dredge in flour, shaking off any excess.

2. Pan-Fry the Fish:

• Heat butter and oil in a large skillet over medium heat.
• Place the trout in the pan and cook for 4-5 minutes per side, until golden brown and crispy.
• Remove and set aside on a warm plate.

3. Make the Butter Sauce:

• In the same pan, melt an additional 1 tbsp butter.
• Stir in lemon slices and cook for 30 seconds.
• Add parsley and optional sliced almonds.

4. Serve & Garnish:

• Pour the butter sauce over the trout.
• Serve with boiled potatoes or spaetzle and a side of steamed green beans.

---

Why This Version Stands Out?

✅ Light, crispy crust with a buttery finish.
✅ Classic European flavors of lemon, butter, and parsley.
✅ Quick and easy preparation—ready in under 30 minutes!

Would you like to pair it with a dry Riesling or a crisp Weißbier for an authentic German experience? 🍷😊