Trout Miller Style with Asparagus

5 from 3 votes
Prep Time 45 minutes
Total Time 45 minutes
Course Dinner
Cuisine European
Servings 1 people
Calories 351 kcal



  • 500 g 2 trout excluded
  • 2 tsp Seasoning salt *)
  • 2 tbsp Flour
  • 2 tbsp Breadcrumbs
  • 2 tbsp Panko breadcrumbs
  • 4 tbsp Sunflower oil
  • 1 tbsp Butter
  • 1 Cup Milk
  • 2 big pinches Coarse sea salt from the mill
  • 2 big pinches Colorful pepper from the mill


  • 500 g 700 g asparagus / peeled
  • 1 tsp Salt
  • 1 tsp Sugar
  • 1 tsp Butter
  • 1 piece Lemon


  • 2 Discs Lemon
  • 2 piece Radish



  • Wash the trout thoroughly under running cold water, dry it with kitchen paper, season the inside with the seasoning salt *) (1 teaspoon each), on the outside in a mixture of flour (2 tbsp), breadcrumbs (2 tbsp) and panko breadcrumbs (2 tbsp) Panko roll. Heat sunflower oil (4 tbsp) in a pan, fry the trout for 5 - 6 minutes on both sides until golden brown, add butter (1 tbsp) to the frying, then remove the trout after 2 minutes and keep it warm in the oven at 50 ° C . Pour the remaining breading into the pan, fry / stir-fry briefly, deglaze with the milk (1 cup) and season with coarse sea salt from the mill (2 big pinches) and colored pepper from the mill (2 big pinches). *) Composition of seasoning salt: salt, onion powder, paprika powder, black pepper, white garlic powder


  • Peel the asparagus, cut off the wooden ends, cook in salted water (1 teaspoon salt) with sugar (1 teaspoon), butter (1 teaspoon) and lemon (1 piece) in approx. 7 - 8 al dente and remove.


  • Place the trout on 2 oblong plates and serve the asparagus with the breadcrumbs marinade, each garnished with a lemon wedge and a radish.


Serving: 100gCalories: 351kcalCarbohydrates: 72.9gProtein: 10.1gFat: 1.5g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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