Fried trout

Name: Fried trout
Cook time: 25 min
Total time: 25 min
Yield: 1
Ingredients: 200 g baby potatoes; 7-10 Tbsp Salt; 1 Trout (ready to cook, approx. 250 g); 7-10 Tbsp grated nutmeg; 1 TABLESPOON Flour; 5-6 Tbsp Oil; 1/4 Head frisée salad; 100 g cherry tomatoes; 2-3 TEASPOONS White wine vinegar; 7-10 Tbsp milled pepper; 7-10 Tbsp several sprigs of parsley; 2 Lemon wedges

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 1

200 g baby potatoes
7-10 Tbsp Salt
1 Trout (ready to cook, approx. 250 g)
7-10 Tbsp grated nutmeg
1 TABLESPOON Flour
5-6 Tbsp Oil
1/4 Head frisée salad
100 g cherry tomatoes
2-3 TEASPOONS White wine vinegar
7-10 Tbsp milled pepper
7-10 Tbsp several sprigs of parsley
2 Lemon wedges

Directions

1
Peel and wash the potatoes and cook them in salted water for about 20 minutes. Wash trout inside and out and dab dry with kitchen paper. Rub fish with salt and a little nutmeg, then turn in flour. Heat 4-5 tablespoons of oil. Fry the trout over medium heat for about 6 minutes on each side. Clean and wash the salad and divide it into bite-sized pieces. Wash and halve the tomatoes.
2
Mix vinegar, salt and pepper and add the remaining oil. Add tomatoes and lettuce to the vinaigrette and mix. Wash the parsley, dab dry and just before the end of the cooking time, add a little bit to the hot fat and fry. Drain trout and fried parsley briefly on kitchen paper. Drain the potatoes. Arrange the trout with salad, potatoes and the lemon wedges on a preheated plate. Garnish with fried and remaining fresh parsley