Forelle Müllerin (Pan-Fried Trout in Brown Butter)
Why this recipe works
- Light, crisp coating: A thin dusting of flour helps the trout brown evenly without turning heavy or pasty.
- Simple pan sauce: The brown butter, lemon and parsley turn the cooking juices into a warm, nutty and bright sauce.
- Fast cooking: Whole trout cooks quickly in a frying pan, making this a practical fish supper with very little prep.
Get the most out of this recipe
Timing notes
- Serve immediately: The trout is at its best as soon as the brown butter is spooned over, while the skin is still crisp and the sauce is hot.
Texture tips
- For a better crust: Dry the trout thoroughly before flouring and shake off excess flour so the coating stays delicate.
- Avoid a heavy coating: Too much flour can absorb butter and soften in the pan, so keep the dusting light and even.
Common mistakes
- Watch the butter: Cook over a steady medium heat; if the butter darkens too quickly before the fish is cooked, lower the heat.
- Do not overcook the trout: Remove it once the thickest part is opaque and flakes easily, as trout can dry out if left too long in the pan.
Serving ideas
- Serve with potatoes: Boiled potatoes, parsley potatoes or a simple potato salad suit the buttery lemon sauce well.
- Add something fresh: A crisp green salad or cucumber salad balances the richness of the brown butter.
Equipment you'll need
Ingredients
Instructions
- Pat the trout dry with kitchen paper, then season the cavity and skin all over with the fine sea salt and black pepper. Put the plain flour in a shallow bowl and lightly coat the trout on both sides, shaking off any excess.
- Melt half the unsalted butter in a large frying pan over a medium heat until foaming. Add the trout and pan-fry for 4 to 5 minutes per side, adjusting the heat so the butter does not burn, until the skin is golden and the flesh flakes easily at the thickest part.
- Transfer the trout to warm plates. Wipe out any burnt flour bits if needed, then add the remaining butter and cook for 1 to 2 minutes until nutty and light brown.
- Finely chop the fresh parsley. Squeeze in the lemon juice, add the parsley, and swirl the pan for a few seconds to combine.
- Spoon the brown butter and pan juices over the trout and serve straight away with extra lemon squeezed over at the table if you like. Eat while the skin is still crisp and the butter is hot.
Recipe notes
Tips
- For the best crust, make sure the trout is very dry before flouring, and keep the flour coating light so it does not go pasty in the pan.
- If the butter starts to darken too quickly while frying, lower the heat and add a small knob more butter to cool the pan slightly.
- If serving anyone who is pregnant, elderly, or immunocompromised, cook the trout until the thickest part is opaque and flakes easily, and serve immediately.
Substitutions
- Replace Fresh parsley with Fresh dill for a softer, more aromatic finish.
- Replace Lemon with Lime for a sharper, more tropical acidity.
Storage
- Refrigerate up to 1 days
- Best eaten straight away. If you have leftovers, cool quickly and refrigerate in an airtight container; reheat gently in a frying pan over a low heat with a small knob of Unsalted butter until piping hot, or eat cold.
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Recipe overview
- Servings: 2 servings
- Total time: 25min (25min active)
- Difficulty: Easy
- Cuisine: German
-
Allergens:
Fish Gluten Milk Wheat
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