Forelle Müllerin
Recipe of the region Danube Upper Austria
Ingredients
4 x 300 g trout
600 g potatoes
Sunflower oil or rapeseed oil
Some flour
Butter
Parsley
Garlic butter
Salt
Pepper
Method
Wash the trout thoroughly and pat dry. Season the fish with salt and pepper, fill with parsley and then coat in flour.
Cook the trout in hot oil until they are golden brown and spread the garlic butter on top before serving.
Recipe of the region Danube Upper Austria »
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