Entree: Austria – Salzburg & Alpine Austria – Forelle Müllerin Art (Pan-fried whole trout in butter with lemon and parsley in the traditional miller’s style)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 10 min

Additional 5 min

Total 20 min

Ingredients

- 4 whole trout, gutted and scaled, approx. 8 oz (225 g) each
- 1 cup (125 g) all-purpose flour
- 1 tsp (5 g) fine salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper, plus more to taste
- 4 tbsp (56 g) unsalted butter
- 2 tbsp (30 ml) vegetable oil or neutral oil
- 1 lemon, juiced (about 2 tbsp / 30 ml) and extra wedges to serve
- 2 tbsp (8 g) fresh flat-leaf parsley, finely chopped
- 2 tbsp (30 g) capers, drained (optional)
- Lemon wedges, to serve

Instructions

1. Rinse trout and pat very dry inside and out with paper towels; season lightly with 1 tsp (5 g) salt and 1/2 tsp (1 g) pepper inside the cavity and on the skin. Dredge each trout lightly and evenly in the flour, shaking off excess.
2. In a large skillet over medium-high heat, melt 2 tbsp (28 g) butter with 2 tbsp (30 ml) oil until the mixture is hot and foaming but not smoking. Add trout in a single layer and fry 3–4 minutes per side, turning carefully, until the skin is crisp and the flesh flakes easily and registers about 135°F (57°C).
3. Transfer trout to a warm platter. Reduce heat to medium-low, add remaining 2 tbsp (28 g) butter to the pan and let it brown slightly until it smells nutty, about 1–2 minutes. Stir in lemon juice, chopped parsley, and capers if using, then spoon the butter sauce over the trout. Adjust seasoning and serve immediately with lemon wedges.