Trout meunière
Dusted in flour, fried in butter, with lemon and almonds — boiled potatoes and parsley alongside.
- Time
- 30 min
- Effort:
- medium
- Season
- all year
- fish
- classic
- quick
- light
- Sunday
- low carb
Ingredients for 4 portions
4trout (cleaned)
100 gplain flour
100 gbutter
2lemons
50 gflaked almonds
½ bunchparsley
1 kgpotatoes
to tastesalt
to tastepepper
The ingredients land on the shopping list as soon as the dish is in the week.
Possible allergens
Derived from the ingredients as they are typically composed.
- Cereals containing gluten
- Fish
- Milk (incl. lactose)
- Tree nuts
Please check allergens and intolerances yourself — on the packaging, at the bakery, at the butcher's. Recipes change, and a list like this cannot take responsibility for that.
Nutrition per portion
Estimates computed from the ingredient list — with 4 portions per recipe.
| Energy | 841 kcal |
|---|---|
| Protein | 49.6 g |
| Fat | 40.7 g |
| Carbohydrates | 64.1 g |
| of which sugar | 3.7 g |
| Fibre | 6.6 g |
| Salt | 0.2 g |
Not counted because listed without a quantity: salt, pepper.
Computed with raw ingredients as bought. Cooking losses, peel, trimmings and what stays on the plate are not accounted for. Own dishes and ingredients “to taste” have no values.
Source: Max Rubner-Institut (2025), Bundeslebensmittelschlüssel (BLS) version 4.0, CC BY 4.0. The mapping of ingredients to BLS foods and the piece weights are the operator's own.
Estimates, not lab values — not a basis for medically prescribed meal plans.
Method
- 1
Put the potatoes on to boil.
- 2
Season the trout inside and out, squeeze lemon over, dust with flour.
- 3
Fry in half the butter 5 minutes per side until the skin is crisp.
- 4
Brown the remaining butter with the almonds until nutty, pour over the fish, serve with parsley and lemon.
Sides
Part of the meal: planned along with the dish, and swappable or removable in the week. Their ingredients go on the shopping list too.
