Trout \"Miller woman\"

Name: Trout \"Miller woman\"
Cook time: 40 min
Total time: 40 min
Yield: 2
Ingredients: 400 g baby potatoes; 7-10 Tbsp salt, nutmeg, pepper; 2 ready-to-cook trout (approx. 400 g each); 2 TABLESPOONS Flour; 2 TABLESPOONS Butter; 1/2-1 Head lettuce (e.g. frisée salad); 125 g small tomatoes; 1-2 TABLESPOONS White wine vinegar; 7-10 Tbsp Sugar; 1-2 TABLESPOONS Oil; some stem(s) Parsley; 7-10 Tbsp Lemon

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 2

400 g baby potatoes
7-10 Tbsp salt, nutmeg, pepper
2 ready-to-cook trout (approx. 400 g each)
2 TABLESPOONS Flour
2 TABLESPOONS Butter
1/2-1 Head lettuce (e.g. frisée salad)
125 g small tomatoes
1-2 TABLESPOONS White wine vinegar
7-10 Tbsp Sugar
1-2 TABLESPOONS Oil
some stem(s) Parsley
7-10 Tbsp Lemon

Directions

1
Peel and wash the potatoes and cook in salted water for about 20 minutes
2
Wash the trout and pat dry. Rub inside and outside with salt and possibly a little nutmeg. Turn in flour. Heat 1 tablespoon of butter in a large pan and fry the trout for 6-8 minutes on each side until golden brown.
3
Clean the salad, wash it and tear it into pieces. Clean, wash and halve the tomatoes. Mix vinegar with salt, pepper and sugar. Fold in 1-2 tbsp. oil. Mix with the salad ingredients
4
Wash the parsley, pluck. Swivel one half briefly in the frying fat. Arrange trout with parsley, potatoes and some salad. Garnish with lemon wedges. Add the rest of the salad
5
Drink: cool white wine