Forelle Müllerin Art

The story

Good Friday, March 26 in 2027, is a meatless day in many German homes, and fish is the usual meal. Cod was long the standard choice, but trout and salmon are now just as popular. In Franconia, in northern Bavaria, many Christians still avoid meat that day, and local papers connect the fish meal to the fish sign that early Christians in Roman times drew in the sand to recognize one another in secret. Trout from the clear streams and rivers of Franconia suit the day. The classic German way to cook a whole trout is Müllerin Art, miller's wife style, the method French cooks call meunière. The name comes from the flour: the fish is turned in the product of the mill before it goes into the pan. An Austrian writer notes that some people trace the dish to two works by Franz Schubert, the song cycle Die schöne Müllerin and the song about the trout, and he calls that explanation far-fetched. The trout is fried golden in oil, then finished with foaming butter, parsley and lemon. Count one fish per person, and use two skillets so every trout reaches the table hot.