Trout Miller
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 trout (s)
- 1 lemon (s), the juice it
- 40 grams flour
- Clarified butter
- Seasonal herbs, chopped
- some butter (tea butter)
Print Recipe
Pin Recipe 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.
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