A classic fish dish with the perfect wine accompaniment
Trout Müllerin is a true classic of light fish cuisine – crispy on the outside, tender and juicy on the inside, refined with lemon butter and served with aromatic parsley potatoes. The delicate flavours of trout call for a wine that offers freshness, minerality and balanced acidity. Grüner Veltliner from the Weinviertel (Austria) is the perfect choice for this. Find out here which other wines go wonderfully with this dish!
Which wines go best with trout Müllerin with lemon butter & parsley potatoes?
The trout Müllerin is coated in flour and fried in butter, which gives it a wonderfully crispy crust and a wonderfully fresh flavour thanks to the lemon butter. The fine acidity of a suitable wine should complement the dish and not dominate it, while a light minerality emphasises the freshness of the trout.
A Grüner Veltliner from the Weinviertel (Austria) is the perfect choice. Its mineral, fresh character emphasises the buttery trout and perfectly complements the citrus notes. The lively acidity also ensures a balanced flavour experience.
Wine recommendations
1st Grüner Veltliner from the Weinviertel (Austria)
- Why? Its freshness, fine minerality and subtle spiciness harmonise perfectly with the crispy trout and lemon butter.
- Recommended region: Weinviertel, Austria
2nd Muscadet Sèvre et Maine (Loire, France)
- Why? The pronounced minerality and fine acidity of this French white wine emphasise the freshness of the fish dish and balance out the butter.
- Recommended region: Loire, France
3. assyrtiko from Greece
- Why? With its fine saltiness and lively acidity, an Assyrtiko perfectly complements the delicate trout and adds a Mediterranean accent.
- Recommended region: Santorini, Greece
The recipe:
Trout Müllerin with lemon butter & parsley potatoes
Cooking utensils
- 1 Cutting board & knife
- 1 Large pan for the trout
- 1 Small pot for the potatoes
- 1 Plate for flouring
Ingredients
For the trout Müllerin:
- 2 Whole trout, ready to cook
- 50 g Flour
- Salt & pepper
- 2 EL Butter
- 1 El Sunflower oil
- 1 Lemon, cut into slices
For the lemon butter:
- 50 g Butter
- 1 El Lemon juice
- 1 TL chopped parsley
For the parsley potatoes:
- 400 g waxy potatoes
- 1 EL Butter
- 2 EL chopped parsley
- Salt
Preparation
Prepare the parsley potatoes:
- Peel the potatoes and cook in salted water for about 20 minutes.
- Drain, mix with butter and parsley and keep warm.
Fry the trout Müllerin:
- Wash the trout inside and out, pat dry and season with salt and pepper.
- Dredge in flour and lightly tap off excess flour.
- Heat the butter and oil in a pan and fry the trout over a medium heat for approx. 5 minutes on each side until golden brown.
Prepare & serve the lemon butter:
- Melt the butter, stir in the lemon juice and parsley.
- Drizzle the trout with lemon butter and serve with parsley potatoes.
Recommended side dishes
- Green salad with vinaigrette
- Crispy baguette
- Steamed vegetables (e.g. carrots, zucchinis)
