Brook Trout Müllerin
Serves: 6
Brad Rosenbaum
1 January 1970
Based on User reviews:
42
Spice
44
Sweetness
46
Sourness
40
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
Directions:
1
Season both sides of the filets with salt and pepper and lightly dust with flour
2
Melt the butter in a large skillet over medium-high heat
3
Place the filets, skin-side down, and cook until the skin is brown and crispy, 3–5 minutes
4
Carefully turn with a spatula and cook for another 30 seconds
5
Squeeze the lemon over the fish and add the parsley
6
As the sauce begins to bubble up, spoon ample butter over each filet and serve immediately
7
Season both sides of the filets with salt and pepper and lightly dust with flour
8
Melt the butter in a large skillet over medium-high heat
9
Place the filets, skin-side down, and cook until the skin is brown and crispy, 3–5 minutes
10
Carefully turn with a spatula and cook for another 30 seconds
11
Squeeze the lemon over the fish and add the parsley
12
As the sauce begins to bubble up, spoon ample butter over each filet and serve immediately