icon Rainbow Trout "auf Müllerin Art"
(from Bei Otto Schwarzwaldstube, Bangkok)

To cook fish "auf Müllerin Art" means to draw fillets through salted milk and flour, then fry them in butter until golden brown. It is the same as "à la meunière" in French cuisine. This is a classical method of preparation fish such as trout, haddock or shrimp. They are served drizzled with lemon juice, sprinkled with chopped parsley and topped with brown butter. The usual side dish are small boiled potatoes.

Meunière sauce is also one of the cornerstones of New Orleans Creole cuisine. Trout Meunière and Trout Meunière Amandine, Oysters en Brochette, soft-shell crab and redfish are often available á la Meunière.

Clarified butter is best suited for this type of preparation. Clarified butter is butter that has had the milk solids and water removed. Its advantage is that it has a much higher smoke point, which means it can be used for cooking at higher temperatures without it browning and burning. It is very easy to make:

  1. Melt the butter slowly. Let it sit for a bit to separate.
  2. Skim off the foam that rises to the top and gently pour the butter, beaing careful not to include the milk solids that have settled to the bottom.
  3. A stick (8 tablespoons) of butter yields about 6 tablespoons of clarified butter.
Another method is to:
  1. Simmer the butter in a saucepan until the mixture separates.
  2. After the water has evaporated, the milk solids will begin to fry in the clear butter fat.
  3. When they begin to turn golden, remove the pan from the heat and pour the butter through a fine strainer lined with damp cheesecloth into a heatproof container. If the cheesecloth is damp, all the butter fat will pass through, otherwise some would be absorbed by the cloth.


  • 4 rainbow trout, intestines removed
  • 2 lemons
  • 2 tablespoons flour
  • 3 oz butter
  • 1 bunch parsley, chopped
  • Salt
  • Worcester sauce


  1. Wash and clean the fish. Dently dry with a paper towel.
  2. Squeeze 1 lemon, drip the juice on (and inside) the fish. Season with salt. Let sit for 10 minutes.
  3. Coat the fist in flour, melt the flour, fry each fish to golden brown on both sides (8-10 minutes per side).
  4. Set one fish on a place, decorate with the chopped parsley, lemon slices and remaining lemon juice. Drip a few drops of the Worcestersauce into the melted buter in the pan and quickly heat.
  5. Serve with boiled salted potatoes.
  6. icon Trout Meuniere Amandine
    (from Galatoire's Restaurant, New Orleans)


    • 4 6-8 oz trout fillets
    • Salt and pepper, to taste
    • 1 cup milk
    • 1/2 cup flour
    • Oil
    • 1 cup butter
    • 1 cup sliced almonds
    • Juice of 1 lemon
    • 1/2 tablespoon chopped parsley


    1. Wash and clean the fish. Dently dry with a paper towel.
    2. Sprinkle fillets with salt and pepper, dip in milk and roll in flour.
    3. Fry in 3/4 inch of hot oil in a shallow skillet until golden on both sides. Remove and keep warm.
    4. In a separate pan, melt and whip butter until brown and frothy. Add sliced almonds and lemon juice.
    5. Place each fillet on a heated plate and pour sauce over it. Sprinkle with chopped parsley.
    6. YIELD: Serves 4.
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      Last updated: October 12, 2010
      Photograph from Wikimedia Commons used under the terms of the GNU Free Documentation License.