Brook Trout Müllerin
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by John Besh
Trout cooked this way is called müllerin, "the miller's wife's" fish, because it's made from filets of mountain trout fished from the stream that powers the flour mill. It is precisely the same preparation and derivation as the French
Ingredients
4 skin-on brook trout filets
Salt
Freshly ground black pepper
1/4 cup flour
4 tablespoons butter
1 lemon, halved
Leaves from 4 sprigs fresh parsley, chopped
Instructions
Season both sides of the filets with salt and pepper and lightly dust with flour. Melt the butter in a large skillet over medium-high heat. Place the filets, skin-side down, and cook until the skin is brown and crispy, 3 –5 minutes. Carefully turn with a spatula and cook for another 30 seconds.
Squeeze the lemon over the fish and add the parsley. As the sauce begins to bubble up, spoon ample butter over each filet and serve immediately.
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