Forelle Müllerin (Trout Meunière)
Ingredients
- 4 pcSalmo trutta, élevage (gutted and cleaned)
- 50 gWheat flour (for coating)
- 80 gUnsalted butter (cubed)
- 1 pcCitrus limon (L.) Burm. f. (juiced)
- 1 pcFlat-leaf parsley (finely chopped)
- 1 pinchFleur de sel
- 1 pinchBlack pepper ground
- 1 tbspSunflower oil (for cooking)
Method
Crispy golden skin protecting pearly flesh that flakes easily. The smell of foaming hazelnut butter and a sharp citrus kick wake up the fish.
- 1
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Eat immediately. The fish loses its crispness as it cools.
