Forelle \"San Millan\"

Name: Forelle \"San Millan\"
Cook time: 40 min
Total time: 40 min
Yield: 2
Ingredients: 6 spring onions (about 300 g); 2 small ready-to-cook trout (250-300 g each); 2 TABLESPOONS Lemon juice; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 5-6 Tbsp Flour for turning; 5 TABLESPOONS Olive oil; 1 TABLESPOON Butter; 4 discs Serrano ham (approx. 10 g each); 7-10 Tbsp coarse sea salt; 7-10 Tbsp untreated lemon

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 2

6 spring onions (about 300 g)
2 small ready-to-cook trout (250-300 g each)
2 TABLESPOONS Lemon juice
7-10 Tbsp Salt
7-10 Tbsp Pepper
5-6 Tbsp Flour for turning
5 TABLESPOONS Olive oil
1 TABLESPOON Butter
4 discs Serrano ham (approx. 10 g each)
7-10 Tbsp coarse sea salt
7-10 Tbsp untreated lemon

Directions

1
Clean and wash spring onions, cut in half lengthwise. Wash the trout and pat dry. Cut off the trout's head and fins. On the belly side, cut along the middle bones to the tail. Cut out the middle bones with scissors. Fold the trout flat apart
2
Drizzle trout with lemon juice. Season, turn in flour, tap lightly. Fry the trout in 4 tbsp. hot oil, first on the meat side, then on the skin side for approx. 5 minutes. Take out, keep warm
3
In the meantime heat butter and 1 tablespoon of oil. Fry the spring onions for 4-5 minutes, season. Arrange trout with ham and spring onions. Sprinkle with sea salt and garnish. Goes well with white bread