John Myers
Contents
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Ingredients
- 2 piece Trout fresh - cleaned and ready to roast
- 20 g Clarified butter
- 2 tablespoon Flaked almonds
- 1 tablespoon Finely chopped parsley
- 1 pinch Salt - pepper - for seasoning
- 1 Teaspoon (level) Vegetable stock powder - see recipe
- 2 disc Lemon untreated
Instructions
- Wash the trout well, pat dry.
- Season the inside well with the salt, pepper and vegetable stock powder, and add a portion of the chopped parsley.
- Lightly salt and pepper the trout on the outside, then roll them in a little flour.
- In a pan with clarified butter, fry until golden brown on both sides, be careful not to overheat. Then briefly brown the flaked almonds in the roasting lard and distribute them over the trout.
- I personally put the fried trout in the preheated oven for about 10-15 minutes at 90 ° on the grill to cook. You can then comfortably prepare your lukewarm potato salad (see recipe)
- When serving, I add a slice of lemon.
Nutrition
Serving: 100gCalories: 346kcalCarbohydrates: 4.3gProtein: 9.3gFat: 32.3g
