Truite Meunière (French)
Forelle Műllerin (German)
Millers running a water mill had usually easy access to trout. Their wives created a dish which became very popular across many European countries. In the old times, you would find it on most restaurant menus.
Feeds two – Preparation time 20 minutes
• 1 medium sized whole trout
• 80 gr. butter
• 2 tbsp. olive oil
• Handful of bread crumbs
• Salt and pepper
• Lemon slices and parsley for decoration
Season the cleaned trout inside and seasons outside with salt and pepper.
Cover the outsides of the trout with bread crumbs.
Heat the fish pan and let the butter melt, then add the olive oil.
Cook the trout for 12 min. each side until nicely golden and cooked through.
Serve with lemon slices and finely chopped parsley; pour the hot butter over the trout before serving.
Sides: Baked or new potatoes and green vegetables or salad.
Brigitte & Rolf