Trout Müllerin Art with cream-butter sauce and parsley potatoes
very easy
40 mins
40 mins
Ingredients
- 75 g + 1 tablespoon butter
- 1 kg Potatoes
- 7-10 Tbsp Salt
- 1 Onion
- 250 ml dry white wine
- 7-10 Tbsp Pepper
- 4 ready-to-cook trout (approx. 300 g each)
- 4 TABLESPOONS Lemon juice
- 100 g Flour
- 4 TABLESPOONS clarified butter
- 250 g Whipped cream
- 1 pinch Sugar
- 1 collar Parsley
- 50 g flaked almonds
- 7-10 Tbsp Lemon wedges
Directions
- 1
Frozen 75 g butter in flakes. Peel and wash potatoes, cut into pieces and cook in salted water for about 20 minutes. Peel and finely chop the onion. Boil up with white wine in a pot, season with salt and pepper. Let it simmer down to about half
- 2
Meanwhile, wash the trout and pat dry. Sprinkle lemon juice on the inside and outside and season with salt and pepper. Turn the trout in flour and tap off a little. Heat clarified butter in 2 pans. Fry the trout on each side over medium heat for 5-7 minutes
- 3
Pour cream for wine reduction, bring to the boil. Gradually fold in ice-cold butter until the sauce thickens. Season with salt, pepper and sugar. Wash parsley, shake dry. Pluck off leaves and chop finely, except for something to garnish. Drain the potatoes and let them evaporate briefly. Add about half of the parsley with 1 tbsp. butter to the potatoes. Mix and melt butter. Add flaked almonds to the trout and brown briefly. Arrange trout and potatoes and serve with sauce. Sprinkle with almond flakes and remaining parsley. Garnish with lemon wedges and set aside parsley. Serve with a green salad
Nutrition Facts
880 kcal
47 g
54 g
41 g
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