Brook Trout Müllerin

From the kitchen of Carly

Delicate brook trout gets the classic treatment: skin crisped in brown butter, finished with a squeeze of bright lemon and fresh parsley. It's simple, elegant, and ready in under ten minutes. The kind of dinner that feels fancy but requires zero fuss.

Prep
n/a
Cook
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Total
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Servings
4
Difficulty
medium

Ingredients

4 servings

  • 14 skin-on brook trout filets
  • 1Salt
  • 1Freshly ground black pepper
  • 11/4 cup flour
  • 14 tablespoons butter
  • 11 lemon, halved
  • 1Leaves from 4 sprigs fresh parsley
  • 1chopped

Instructions

  1. Season both sides of the filets with salt and pepper and lightly dust with flour. Melt the butter in a large skillet over medium-high heat. Place the filets, skin-side down, and cook until the skin is brown and crispy, 3–5 minutes. Carefully turn with a spatula and cook for another 30 seconds.

  2. Squeeze the lemon over the fish and add the parsley. As the sauce begins to bubble up, spoon ample butter over each filet and serve immediately.