Buttered trout schnitzel

Ingredients for 2 servings:

• 250 g trout fillet(s), without skin
• ½ roll
• 1 tsp, heaped fish seasoning
• 1 m.-sized egg(s)
• 1 tbsp parsley, finely chopped
• 2 tbsp clarified butter
• 3 tbsp, heaped whole wheat breadcrumbs
• n. B. Salt
• n. B. Pfeffer

Instructions

Working time approx. 20 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

Soak the bread roll in cold water for 10 minutes, then squeeze out excess water and tear it into pieces in a bowl. Finely chop the trout fillets, add them to the bowl, and sprinkle with the fish seasoning. Add the egg and parsley to the bowl and season with salt and pepper. Mix everything well and stir into a firm dough. Let the dough rest for 10 minutes. If it has too much liquid, stir in some breadcrumbs. Form the dough into palm-sized schnitzels, coat them in whole-wheat breadcrumbs, and fry in hot clarified butter for 4-5 minutes on each side. This goes well with vegetable rice or vegetable quinoa.