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🍽️ Forelle Müllerin Art with Fries and Parsley Butter

590 kcal · 30 min · 4 servings

Ingredients

• Rainbow trout 4 pcs
• Fries, frozen 600 g
• Wheat flour, Type 405 6 tbsp
• Organic lemons 2 pcs
• Salt pinch
• Pepper, black ground pinch
• Butter 120 g
• Parsley, fresh 1 bunch
• Rapeseed oil 4 tbsp

Instructions

1. 1. Preheat the oven to 200 °C (convection). Place the fries on a baking sheet lined with baking paper and bake them for about 20 minutes until crispy.
2. 2. Put flour on a flat plate. Wash the trout and pat them dry. Halve one lemon and squeeze out the juice. Drizzle the fish with the lemon juice and season with salt and pepper. Coat them in the flour on both sides and shake off the excess flour.
3. 3. Melt 100 g of butter in a small saucepan and let it brown slightly. Wash the parsley, shake it dry, pluck the leaves and chop them. Add the parsley to the butter and season lightly with salt.
4. 4. Heat 2 tbsp of oil in two large pans each over medium heat and fry the fish for about 6 minutes on each side until golden brown. At the end, add 1 tbsp of butter to each pan and let it melt. Wash the remaining lemon and cut it into quarters.
5. 5. Serve the Müllerin-style trout together with the parsley butter and the fries on a plate. Enjoy your meal!

Nutrition per serving

• kcal: 590
• Protein: 30 g · Fett/Fat: 36 g · Carbs: 42 g