John Myers
Contents
show
Parisian Brown Trout in Caper Sauce
The perfect parisian brown trout in caper sauce recipe with a picture and simple step-by-step instructions.
for the trout
- 1 little one Brown trout fillet
- 1 little one Lemon juice
- 1 little one Sea-Salt
- 3 tablespoon Flour
- 1 whole Egg
for the sauce
- 100 ml White wine
- 2 teaspoon Capers
- 2 teaspoon Sugar
- 100 ml Vegetable broth
- 1 teaspoon Lemon juice
- 1 tablespoon Ice cold butter
Prepare trout
- Wash the trout fillet and pat dry – remove the bones with tweezers – marinate the fish with lemon juice
now to the caper sauce
- Bring white wine and capers to the boil in a saucepan and reduce to half – then add sugar, lemon juice and vegetable stock and reduce again vigorously
back to the fish
- Sprinkle an egg with a little salt and pepper – first season the fillet with salt and pepper, then turn in flour and finally “bathe” in the egg – fry briefly on both sides in hot oil until the “paris bread” shows a beautiful golden yellow color – Now place the fried fish on a kitchen roll to soak up the excess oil – keep it warm in the oven, which is at max. 90 degrees
back to the sauce …
- Finally, the caper sauce is assembled with a strong portion of ice-cold butter
the recipes for the side dishes
- Recipe for the celery stalk vegetables: Celery stalk vegetables. . . . . . . . . . Recipe for the quinoa tomato tart: Quinoa tomato tart. . . . . . . . . . Both recipes will follow tomorrow after …
Facebook Comments