Trout Miller

by Editorial Staff

Summary

Prep Time	15 mins
Total Time	15 mins
Course	Main Course
Cuisine	European
Servings (Default: 2)

Ingredients

Instructions

This is an original recipe for the trout miller. And it is guaranteed not to get dry.
Season the trout inside and outside with salt and pepper, drizzle with lemon juice on the inside and fill with chopped seasonal herbs. Turn in flour and fry immediately (!) In rendered clarified butter. Turn after 2-3 minutes (or when the trout have turned color), add a little tea butter and cover and leave to steep for approx. 5 minutes.
Remove from the pan and serve immediately with suitable side dishes. When serving, pour the remaining butter over the fish.
Parsley potatoes or dill potatoes are ideal as a side dish.
Tips: Sear the trout immediately after mixing, as wet flour does not give off any color.
Be sure to sear and then add the butter. This makes the trout extremely juicy.
You can tell whether the trout is through when you press the thickest part of your back and when the meat under your finger gives way to the side.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.