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Trout "Müllerin"

4 servings

Ingredients

• 500 g Trout (ready to cook)
• Salt (nach Bedarf)
• Flour (nach Bedarf)
• 40 g Fat (for frying)
• 40 g butter
• Lemon juice (nach Bedarf)
• Worcestershire sauce (nach Bedarf)
• Parsley (nach Bedarf)
• Lemon (quartered) (nach Bedarf)
• 1 Stk Egg yolk
• White pepper (nach Bedarf)
• French mustard (nach Bedarf)
• 150 ml Oil (for mayonnaise)
• Horseradish (freshly grated) (nach Bedarf)
• 0.06 L whipped cream

Instructions

1. Clean two trout (200–250 g each), remove fins, wash, make several diagonal cuts on both sides, season with salt, and dust with flour.
2. Pan-fry in 40 g hot fat, turning once, for approximately 15 minutes until golden brown.
3. Drain the remaining fat, add 40 g butter, and briefly fry the trout again.
4. Arrange the fish on a plate.
5. Add lemon juice, Worcestershire sauce, and chopped parsley to the frying butter and pour over the trout.
6. Arrange quartered lemon slices and parsley sprigs on the side.
7. Serve boiled potatoes, hollandaise sauce, or horseradish mayonnaise separately.
8. Cold Horseradish Mayonnaise: Whisk together lemon juice, salt, white pepper, Worcestershire sauce, French mustard, and an egg yolk.
9. While constantly stirring, slowly drizzle in 150 ml oil.
10. Adjust seasoning, fold in some freshly grated horseradish and 0.0625 l whipped cream.

Based on a cookbook by Hans Hofer (1964), adapted with AI.