John Myers
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Trout Made According to Grandma’s Recipe, Served with Boiled Potatoes with Lemon Whipped Cream
The perfect trout made according to grandma’s recipe, served with boiled potatoes with lemon whipped cream recipe with a picture and simple step-by-step instructions.
- 250 g Trout fresh, in one piece / 2 pieces
- 4 Branches Fresh thyme
- 2 Branches Rosemary fresh
- 4 Branches Fresh dill
- 4 Discs Lemon fresh, about 5 mm thick
- Freshly squeezed lemon juice
- Black pepper from the mill
- Salt
- Butter for frying
- 500 g Potatoes
- 3 Protein
- Sugar
- Lemon zest
- 1 pinch Salt
- Lemon juice
- Wash the trout well and pat dry.
- Now rub the fish with lemon juice and season them well inside and out with salt and pepper.
- Wash the herbs well and pat dry and cut the lemon wedges in half.
- Now fill each trout with two sprigs of thyme, one sprig of rosemary and two bushy sprigs of dill.
- Place two half lemon wedges on and under the herbs, ideally with the cut surface facing inwards.
- In a coated pan you can now fry this over low heat.
Tip:
- If you want the skin even more cross, flour it after seasoning and it tastes even better from the grill if you top it with herb butter flakes from time to time.
The potatoes
- Peel, wash and cook the potatoes in salted water
The lemon whipped cream
- Beat the egg white with a pinch of salt until stiff and season with a little lemon juice, sugar and lemon zest. This egg whites is best served on top of the potatoes
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