Forelle Müllerin Art (Classic Austrian Pan-Fried Trout)

Pan-fried trout cooked in butter, served with lemon and parsley.

Ingredients (Serves 2)

• 2 whole fresh trout, cleaned and gutted

• Salt and freshly ground black pepper, to taste

• 3–4 tbsp all-purpose flour (for dusting)

• 50 g butter

• 1–2 tbsp vegetable oil

• 1 lemon, sliced

• Fresh parsley, chopped

Preparation

1. Prepare the trout:

   • Rinse trout under cold water and pat dry thoroughly.

   • Season inside and outside with salt and pepper.

   • Lightly coat the trout in flour, shaking off excess.

2. Pan-fry:

   • Heat butter and oil in a large pan over medium heat.

   • Add trout and cook for 4–5 minutes per side until golden brown and crisp.

3. Finish:

   • Add lemon slices to the pan briefly.

   • Spoon the buttery juices over the fish.

4. Serve:

   • Transfer trout to plates, drizzle with pan butter, and sprinkle with chopped parsley.

   • Serve immediately with lemon wedges.

Serving Suggestions

• Traditionally served with parsley potatoes, boiled potatoes, or green salad.

• Pair with a dry Austrian white wine such as Grüner Veltliner.

Cooking Tips

• Make sure the trout is very dry before flouring for a crisp crust.

• Use a mix of butter and oil to prevent burning.

• Do not overcrowd the pan.