This German trout recipe or Forelle Nach Art der Müllerin ("trout à la the miller's wife"), or trout meunière in French, is a traditional dish that uses freshwater fish from the many lakes and rivers in Germany.
Meunière ("the miller's wife) refers to any food that is seasoned, lightly dredged in flour, sautéed in butter, and then finished with lemon and parsley (the French call this butter-lemon-parsley concoction beurre meunière).
You can cook the fish whole for this recipe or, if they are large, remove the head behind the gills. This trout recipe also can be made with any freshwater fish and is particularly good with freshly caught fish.
- 3 tablespoons flour (brown rice flour makes for good results)
- 4 tablespoons butter (or clarified butter; clarified butter is ideal, as it prevents browning that can cause a bitter taste)
- 3 tablespoons lemon juice (Juice of 1 lemon)
- 3 tablespoons flour (I use brown rice flour with good results)
- Dash salt
- Dash pepper
- 1 teaspoon Worcestershire sauce (or to taste)
- 2 tablespoons parsley (chopped)
- Clean and pat dry the fish with paper towels. Melt the butter in a pan. Sprinkle the fish with half the lemon juice, dredge in flour, and salt lightly.
- Sauté the trout 5 to 10 minutes on one side in the butter, then turn and brown the other side. Cook until the fish flakes easily and is no longer pink or jelly-like. This depends on the size of the fish.
- Remove trout to a platter to keep warm.
- Add the remaining lemon juice to the pan the fish was cooked in and warm briefly. Add pepper and Worcestershire sauce to taste, mixing well. Spoon over trout on a platter, sprinkle with parsley and serve.
- You can serve a whole large fish on a platter, surrounded by boiled potatoes and sprinkled with parsley, and a salad on the side. If the fish are small, serve each person a single fish.
- Loosen the meat from the backbone and slip it off the bones to serve in larger pieces. You can use two forks or a fork and a small spatula for this.