Trout “Müllerin Art” with Parsley Potatoes (for 4 persons)
Forelle nach Art der Müllerin
Ingredients
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Directions
Clean the trout from the
inside and outside. Dry it carefully with a kitchen towel. Sprinkle the trouts
evenly with lemon juice and wait for 5 minutes. Meanwhile take a flat dinner
plate and spread the flour on it. Now salt the trouts a little bit and dredge
them in flour so that they are evenly covered. Heat the oil in a pan. Fry them
until they are golden brown (about 5 minutes). Turn them frequently. You can
add some butter shortly before the trouts are prepared for a better taste (but
do not use butter for the entire frying process). Now heat the butter together
with the chopped parsley in a pot. Arrange the trout on a preheated plate and
baste them with the parsley-butter. Add a lemon slice.
Side dish: Boil some potatoes. Heat some parsley and butter and toss the potatoes in this mixture. Also prepare a small mixed salad. |
Did you know?
Trout “Müllerin Art” (miller style) or in French “à la meunière” is a tradional way to prepare smaller fishes.
The name miller style arose because the trout is dredged in flour. In the millers kitchen a hand full of flour in general was easily available. The name also alludes to the musical works of Martin Schubert, especially “Die Forelle” (the trout) based on a poem of Christian David Friedrich Schubart as well as to the “Forellenquintett” and “Die schöne Müllerin” (the lovely maid of the mill). The flour causes a higher developing of toasted aroma and furthermore is binding some fat, which itself also absorbs flavours. |
It's healthy (or not) because...
The dish includes B-Vitamins and Vitamin A and D. Fish also provides you with omega-3 fatty acids which are said to prevent from cardiovascular diseases amongst others.
But keep in mind that a lot of butter is used for the preparation and the trout therefore contains a lot of fat. |
Hints
Trouts that are ecologically bred in your region (for Germany that would mean Germany, Switzerland or Austria) are a good choice when you want to have good quality.
Preparation tip: When the dorsal fin can be easily removed you know that the trout is ready to eat.
Preparation tip: When the dorsal fin can be easily removed you know that the trout is ready to eat.