Fried trout, miller’s wife-style

Name: Fried trout, miller’s wife-style (Forelle Müllerin Art)
Cuisine: German
Ingredients: 4 fresh trout, weighing about 300 g/11 oz each; 1 lemon, plus extra slices to garnish; 30 ml/2 tbsp plain (all-purpose) flour; 30 ml/2 tbsp sunflower oil; 1 kg/2¼ lb potatoes; 100 g/3½ oz butter; parsley and chives, chopped, to garnish; parsley and chives, chopped, to garnish; 200 ml/7 fl oz/1 cup natural (plain) yogurt; juice of ½ lemon; 1 lettuce, separated into leaves; 2 tomatoes, sliced; salt, ground white pepper and sugar; salt, ground white pepper and sugar; salt, ground white pepper and sugar; chopped fresh dill

Forelle Müllerin Art

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Food and Cooking of Germany

By Mirko Trenkner

Published 2009

About

In Germany this classic method of frying fish in flour is named after the miller’s wife. When mills were built on, and powered by, rivers, trout and flour were both close at hand for the miller’s wife to quickly produce a meal.

Ingredients

4 fresh trout, weighing about 300 g/11 oz each
1 lemon

Europe
Germany
Fish course
Pescatarian

Method

Preheat the oven to 180°C/350°F/Gas 4. Clean the fish and season inside and out with lemon juice, salt and pepper. Spread the flour on a plate and turn the fish in it to coat. Heat the oil in a large frying pan and fry the fish carefully for 3 minutes on each si