John Myers
Contents
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Ingredients
Trout:
- 500 g 2 trout excluded
- 2 tsp Seasoning salt *)
- 2 tbsp Flour
- 2 tbsp Breadcrumbs
- 2 tbsp Panko breadcrumbs
- 4 tbsp Sunflower oil
- 1 tbsp Butter
- 1 Cup Milk
- 2 big pinches Coarse sea salt from the mill
- 2 big pinches Colorful pepper from the mill
Asparagus:
- 500 g 700 g asparagus / peeled
- 1 tsp Salt
- 1 tsp Sugar
- 1 tsp Butter
- 1 piece Lemon
Serve:
- 2 Discs Lemon
- 2 piece Radish
Instructions
Trout:
- Wash the trout thoroughly under running cold water, dry it with kitchen paper, season the inside with the seasoning salt *) (1 teaspoon each), on the outside in a mixture of flour (2 tbsp), breadcrumbs (2 tbsp) and panko breadcrumbs (2 tbsp) Panko roll. Heat sunflower oil (4 tbsp) in a pan, fry the trout for 5 - 6 minutes on both sides until golden brown, add butter (1 tbsp) to the frying, then remove the trout after 2 minutes and keep it warm in the oven at 50 ° C . Pour the remaining breading into the pan, fry / stir-fry briefly, deglaze with the milk (1 cup) and season with coarse sea salt from the mill (2 big pinches) and colored pepper from the mill (2 big pinches). *) Composition of seasoning salt: salt, onion powder, paprika powder, black pepper, white garlic powder
Asparagus:
- Peel the asparagus, cut off the wooden ends, cook in salted water (1 teaspoon salt) with sugar (1 teaspoon), butter (1 teaspoon) and lemon (1 piece) in approx. 7 - 8 al dente and remove.
Serve:
- Place the trout on 2 oblong plates and serve the asparagus with the breadcrumbs marinade, each garnished with a lemon wedge and a radish.
Nutrition
Serving: 100gCalories: 351kcalCarbohydrates: 72.9gProtein: 10.1gFat: 1.5g
