Trout cooked this way is called müllerin, "the miller's wife's" fish, because it's made from filets of mountain trout fished from the stream that powers the flour mill. It is precisely the same preparation and derivation as the French meunière. Don't be fooled by its apparent simplicity: layers of flavor are built by each ingredient in its turn—it is elegant in its simplicity. The trout filets are lightly coated with flour, browned in a pan with good butter, and by the time the fish is cooked, the butter has turned nutty brown and the fish is crisp and tender. Just before serving, a squeeze of lemon and freshly chopped parsley turn the butter in the pan into bubbly foam which is then spooned over each filet.
Ingredients
Serves 2
Step 1
Season both sides of the filets with salt and pepper and lightly dust with flour. Melt the butter in a large skillet over medium-high heat. Place the filets, skin-side down, and cook until the skin is brown and crispy, 3–5 minutes. Carefully turn with a spatula and cook for another 30 seconds.
Step 2
Squeeze the lemon over the fish and add the parsley. As the sauce begins to bubble up, spoon ample butter over each filet and serve immediately.
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Reviews (5)
Back to TopSimple, quick, and delicious recipe. Since I was pairing the fish with a veggie stir-fry, I brushed a little sesame oil on the skin to give the fish a mildly Asian flavor.
AndyinDoylestownPA
Doylestown, PA
1/30/2019
Trout is on my menu often, and when I don't have fresh caught available, my local fish market sells trout already boned (a plus in my book!) I have prepared my trout in this manner, browned in butter till crispy, for a long while and it is absolutely delicious. The butter and lemon enhance the delicate flavor, not over power it.
myk77531783
Illinois by way of California
12/30/2017
Outstanding!!!! I had some fresh ocean Sand Perch and went looking for a recipe and hit on this one. It was perfect for this white fish. Skin on and had to watch for the fish's small bones. Will make it with trout for sure as well.
chipper
Bradenton
11/4/2015
This was exactly as presented in the intro--simple, yet elegant. This simple preparation allows the lovely flavor of the trout to come through; it compliments the trout. I served it with a side salad made from garden fresh produce from the farmers market. I did not have it, but a french loaf would have been perfect with this dish as well. Will definitely make again.
suzinsdcali
Vista, CA
8/9/2015
Not bad for a weeknight dinner. Comes together in under 10 minutes. However, the taste is too simple. It needs some added complexity and I couldn't figure out how to pull that off. I won't make it again but if you're looking to quickly fry up some fish for dinner it's a good way to go.
katya917
Lake Forest, CA
1/27/2014
