Main · Tyrol/Salzburg
Forellenfilet Müllerin
Pan-fried alpine trout in brown butter with capers, lemon, and parsley.
D DairyG Gluten
Ingredients
- 4 trout fillets
- 100g plain flour
- 80g butter
- 2 tbsp capers
- 1 lemon, juiced
- fresh parsley chopped
Method
- Season trout fillets and dust lightly in flour. Fry in half the butter, skin-side down first, 3 minutes per side. Transfer to a warm plate.
- In the same pan, heat remaining butter until it turns a nutty golden brown. Add capers and lemon juice.
- Pour brown butter and capers over the trout immediately. Scatter with parsley and serve.