Fisherman's breakfast with green asparagus and trout

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   Peel and wash the potatoes, dab them dry and cut them into sticks of about 1 cm thickness. Heat clarified butter in a large pan. Fry the potatoes for 25-30 minutes over medium heat until golden brown.

2. 2

   Season with salt and pepper.

3. 3

   In the meantime, wash the asparagus, cut off the woody ends and cut the stalks diagonally into thick slices. Add them to the potatoes about 10 minutes before the end of the frying time and fry with them. Cut the trout into strips with a sharp knife and fry for the last 5 minutes.

4. 4

   Turn carefully with a spatula from time to time. Season with salt and pepper.

5. 5

   Wash lemon hot and rub dry. Finely grate half of the peel, cut the other half of the fruit into thin slices. Whisk eggs and lemon peel. Season with salt and pepper. Pour into the pan and allow to set, turning from time to time.

6. 6

   Serve with lemon slices.

Nutrition Facts

KCAL
450 kcal

CARBS
33 g

FATS
20 g

PROTEINS
31 g