Trout “Müllerin Art” with Parsley Potatoes

For the trout “Müllerin Art” put the potatoes in water and boil.

Meanwhile, wash the trout well inside and out. Then pat them dry with a kitchen towel (don’t forget the inside).

Squeeze the lemon and rub the fish well with it. Then salt them and coat them in flour.

Put oil in a slightly larger pan. When it is hot, first add a piece of butter and immediately put in the trout.

Fry for 5-7 minutes on each side until they have a nice color (do not fry too long or the tender fish meat will become very hard and firm).

While the trout is slowly frying, you can peel the potatoes. Then cut them into small pieces (quarters), put a piece of butter in a pot, add the potatoes, season with salt, sprinkle with parsley, toss once and you’re done.

Then arrange the trout with the parsley potatoes on plates, decorate with lemon wedges and serve with a mixed or green salad.

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