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–+ servings

Trout Müllerin with lemon butter & parsley potatoes

Crispy fried trout Müllerin with fresh lemon butter and parsley potatoes - a harmonious interplay of fine fish flavor and citrus freshness. Perfectly combined with a Grüner Veltliner from the Weinviertel.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main course
Cuisine Austrian, European cuisine
Servings 2 People
Calories 640 kcal

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)

Nutritional values per portion

Calories: 640kcalCarbohydrates: 45gProtein: 48gFat: 32g
Keyword Assyrtiko, classic cuisine, Fish & Wine, Fish dish, Grüner Veltliner, Lemon butter, Muscadet, Parsley potatoes, Trout miller
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