Trout Müllerin with purple potato purée

Based on 6 ratings

Christian Ruß

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/deepfriedtiger

Difficulty

Easy 👌
45
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
trout (whole)
500 g purple potatoes
kohlrabi
200 ml milk (divided)
50 g flour
6 tbsp vegetable oil
6 tbsp butter
50 g almonds (sliced)
nutmeg to taste
salt
pepper
lemon wedges for serving
Metric
Imperial

Utensils

  • knfie
  • peeler
  • pot
  • cutting board
  • frying pan
  • plate
  • bowl
  • spatula
  • potato masher
  • fine grater
  • colander

Nutrition per serving

Cal
921
Protein
68 g
Fat
58 g
Carb
33 g
  • Step 1/4

    Peel potatoes and kohlrabi and cut into small pieces. Cook in salted boiling water for approx. 15 min. or until tender.
    • 500 g purple potatoes
    • kohlrabi
    • salt
    • knfie
    • peeler
    • pot
    • cutting board

    Peel potatoes and kohlrabi and cut into small pieces. Cook in salted boiling water for approx. 15 min. or until tender.

  • Step 2/4

    Wash and dry trout and season with salt and pepper. In a bowl mix some milk and salt. Add flour to a plate. First put trout into the milk, then coat completely on both sides with flour, shaking off the excess. Add vegetable oil to a frying pan set over medium-high heat. Fry trout on both sides for approx. 10 min. or until cooked through.
    • trout
    • 100 ml milk
    • 50 g flour
    • 6 tbsp vegetable oil
    • salt
    • pepper
    • frying pan
    • plate
    • bowl
    • spatula

    Wash and dry trout and season with salt and pepper. In a bowl mix some milk and salt. Add flour to a plate. First put trout into the milk, then coat completely on both sides with flour, shaking off the excess. Add vegetable oil to a frying pan set over medium-high heat. Fry trout on both sides for approx. 10 min. or until cooked through.

  • Step 3/4

    Melt half of the butter in a pot and sauté almonds in butter until golden brown. Drain the potato and kohlrabi and mash with remaining milk and butter until smooth. Season with salt, pepper, and nutmeg to taste.
    • 6 tbsp butter
    • 50 g almonds
    • 200 ml milk
    • nutmeg to taste
    • salt
    • pepper
    • potato masher
    • pot
    • fine grater
    • colander

    Melt half of the butter in a pot and sauté almonds in butter until golden brown. Drain the potato and kohlrabi and mash with remaining milk and butter until smooth. Season with salt, pepper, and nutmeg to taste.

  • Step 4/4

    Serve trout on a plate and drizzle with almond butter. Serve with potato purée and a lemon wedge and enjoy!
    • lemon wedges for serving

    Serve trout on a plate and drizzle with almond butter. Serve with potato purée and a lemon wedge and enjoy!