Contents
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Ingredients
- 2 Trout fresh big
- Salt
- Flour
- 4 tbsp Extra virgin olive oil
- 200 g Butter
- 20 Garlic cloves - there is no less there !!!!
Instructions
- Free the trout from head and tail and cut with scissors along the spine as shown in the pictures to make four fillets (but with bones). This is how a Mr. Bocuse did it 25 years ago.
- Salt and pepper the fish pieces and turn them in flour. Fry briefly on both sides in hot olive oil.,
- The garlic cloves - I only used ten cloves at the beginning, with the result that people complained because there were not enough. So over time I have increased the number to 20 and now everyone is satisfied - peel and cut into fine slices. (Edelgard can also use real almond flakes as a substitute ;-)))
- Now add the butter to the fish and let it brown slightly. Fry the garlic for the last few minutes. Be careful not to burn it.
- Arrange with the potatoes on preheated plates. It is best to eat the fish from the skin side, then the bones can be removed more easily and the pollen is not too big.
- We prefer to eat normal boiled potatoes, which taste wonderful with this garlic butter. After that there is a Fernet and we stay at home.
Nutrition
Serving: 100gCalories: 789kcalCarbohydrates: 0.5gProtein: 0.4gFat: 88.8g