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.
Recipe information
Yield
Serves 2
Ingredients
Preparation
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.
