trout miller

Name: trout miller
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 kg Potatoes; 7-10 Tbsp Salt; 4 ready-to-cook trout (approx. 300 g each); 4 TABLESPOONS Lemon juice; 7-10 Tbsp Pepper; 1/4 l Milk; 120 g Flour; 4 TABLESPOONS Oil; 3 Stem(s) Parsley; 70 g Butter; 7-10 Tbsp lettuce, tomato, lemon and parsley

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 kg Potatoes
7-10 Tbsp Salt
4 ready-to-cook trout (approx. 300 g each)
4 TABLESPOONS Lemon juice
7-10 Tbsp Pepper
1/4 l Milk
120 g Flour
4 TABLESPOONS Oil
3 Stem(s) Parsley
70 g Butter
7-10 Tbsp lettuce, tomato, lemon and parsley

Directions

1
Peel and wash the potatoes and cook in salted water for about 20 minutes. In the meantime wash trout and pat dry. Sprinkle lemon juice on the inside and outside and season with salt and pepper.
2
Trout through milk and turn in flour, knock off a little. Heat oil in 2 pans. Fry the trout in them over medium heat for 5-7 minutes on each side. Wash and chop the parsley. Take the trout out and drain the cooking fat.
3
Melt butter in a frying pan. Drain the potatoes. Arrange trout and potatoes, pour hot butter over them. Serve garnished with lettuce, tomato, lemon and parsley.