Forelle Müllerin (Trout Meunière)

Crispy golden skin protecting pearly flesh that flakes easily. The smell of foaming hazelnut butter and a sharp citrus kick wake up the fish.

• Prep time: 15 min
• Cook time: 10 min
• Difficulty: Easy
• Calories: 806
• Protein: 55 g
• Carbs: 10 g
• Fat: 57 g

Ingredients

• 4 piece Salmo trutta, élevage ( gutted and cleaned )
• 50 g Wheat flour ( for coating )
• 80 g Minimum butter sweet ( cubed )
• 1 piece Citrus limon (L.) Burm. f. ( juiced )
• 1 piece Flat-leaf parsley ( finely chopped )
• 1 pinch Fleur de sel
• 1 pinch Black pepper ground
• 1 tbsp Sunflower oil ( for cooking )

Instructions

1. Preparation and seasoning

   Pat the trout dry thoroughly. Season inside and out with salt and pepper. Dredge the fish in flour to coat lightly, then tap off the excess: the layer must be thin like a film.

2. Searing the fish

   In a large pan, heat the butter with a dash of oil to prevent burning. When the butter is foaming, add the trout. Let them color for about 4 to 5 minutes per side without touching them too much until the skin is perfectly crispy.

3. Meunière finish

   Drizzle the trout with lemon juice directly in the pan. Add the chopped parsley. The butter should turn a hazelnut color and release a toasted aroma. Serve immediately, coating the fish with this lemony butter.

Chef's tips

• The secret is drying the fish: wet skin will never get crispy.
• Only flour the fish at the very last second, otherwise the flour absorbs moisture and becomes tacky.
• Brown butter is ready when it stops 'singing' (crackling) and smells like toasted hazelnuts.

Storage

Eat immediately. The fish loses its crispness as it cools.