Brown trout á la meuniére

Ingredients for Brown trout á la meuniére

Instructions for Brown trout á la meuniére

To prepare the Brown trout á la meuniére recipe, please follow these instructions:

Rinse the trout, it looks great to let the head sitting on, but it is a matter of taste. Turn the fish in salt-and pepper mixed flour and shake them free of superfluous flour. Melt half of butter in the Pan, wait until it is golden, buzzes with sound of and has been put the fish on, there should be plenty of room, and fry them for approximately 5 min on each side. Scoop them from time to time over with butter, the roast should be golden and crisp on both sides. Place them immediately on a warm platter, drizzle with lemon juice and sprinkle liberally over the chopped parsley. Melt the remaining butter browned in the Pan, pour over the fish and serve immediately.

Tips:
Lemon and white potatoes, preferably a fixed pillekartoffel, looks good on the fish.