All fish lovers up and down the country know and love this dish – Forelle Müllerin (trout meunière or “miller’s wife trout”!) has long been regarded as a classic of Austrian fish cuisine and impresses with its quick and easy preparation and delicate seasoning which underlines the natural and fresh taste of the trout.



  • 4 trout (250-300g each)
  • salt
  • pepper
  • a little flour (for coating)
  • 80 g clarified butter (for frying)
  • 80 g butter
  • 1/2 lemon (juice)
  • parsley (chopped, to garnish)
  • lemon slices (to garnish)
  • caraway (optional)
  • 1 garlic clove (optional)

Directions for Trout Meunière

  1. Gut the fish, wash and pat dry. Season with salt and pepper. Coat both sides in flour and fry in a little butter for 3-4 minutes on each side until cooked.
  2. Remove the fish from the pan and place on warmed plates.
  3. Froth up the butter in the frying residue and deglaze with the remaining lemon Juice.
  4. Sprinkle parsley over the Trout, pour over the hot butter. Garnish with lemon slices.

GOES WELL WITH Potatoes with Parsley and/or leaf salad.

Enhanced with parsley and delicately seasoned, potatoes are a popular all-round classic.
Enhanced with parsley and delicately seasoned, potatoes (“Erdäpfeln” in Austrian), are a popular all-round classic, make the ideal side dish.


In Viennese cuisine, Forelle Müllerin is often seasoned with caraway inside and outside. A garlic clove can also be added to the pan during frying.


This dish is presumably called Forelle Müllerin due to the way it’s prepared as the fish is generously coated in flour before frying. And why has “Mülller-style” prepared fish always been so popular? The answer is simple: the flour protects the Trout from the strong heat during frying in the clarified butter and creates a crispy golden-brown coating during cooking. This protection was particularly important many years ago when the fish was still cooked over an open fire. The crispy skin also gives the fish its distinct tastiness.


Trout, carp, pike, perch, char, catfish, sturgeon – these and many other Austrian fish specialities deserve to be served in the best way possible. This also includes the right seasoning with a spice that underlines the fish’s own taste without superimposing it. The unique STAY SPICED ! The spice composition for alpine fish is powerfully spicy with noble ingredients such as garlic, parsley leaves, dill tips, bay leaves, chives and onions.

In addition there is sea salt, black pepper, chillies and less turmeric. The result is a unique taste that perfectly accompanies the taste of the fish: sweet and spicy, lemony and fresh, and tart and resinous. This makes the spice mixture a wonderful companion for white meat and vegetables such as courgettes or peppers. An absolute secret tip: season the traditional Austrian “Steckerlfisch” with the Alpine fish spice. Simply ingenious & original!

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