Trout My Way
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 10 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 trout (s)
- 2 lemon (s)
- 2 tablespoon flour
- 80 g butter or mararine
- 1 bunch parsley
- salt
- Worcester sauce
Print Recipe
Pin Recipe Instructions
- Wash the ready-to-cook trout, even though they come out of the water, and dab gently. Drizzle with the juice of a squeezed lemon, add salt and don`t forget your stomach area. Put to sleep for 10 minutes.
- Then wake the trout, turn in flour and fry until golden yellow in the hot frying fat on both sides for a total of 8-10 minutes.
- Place the Müllerin trout individually on the plates and keep warm.
- The pan from the plate next to it. Briefly stir the chopped parsley, lemon juice, a little Worcestershire sauce in the still hot frying fat and pour over the trout.
- Serve with boiled potatoes.
- Here the fishbone says: Mix ready-made, dried salad herbs and a little herbal salt into the flour. This makes the trout even more flavorful.
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