Trucha San Millan (Fried trout San Millan)

Name: Trucha San Millan (Fried trout San Millan)
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 8 thin sticks of leek (leek; approx. 800 g); 4 small trout (250-300 g each); 4 TABLESPOONS Lemon juice; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 100 g Flour for turning; 10 TABLESPOONS Olive oil; 20 g Butter; 8 discs Serrano ham (about 10 g each); 7-10 Tbsp coarse sea salt; 1 untreated lemon for garnishing

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

8 thin sticks of leek (leek; approx. 800 g)
4 small trout (250-300 g each)
4 TABLESPOONS Lemon juice
7-10 Tbsp Salt
7-10 Tbsp Pepper
100 g Flour for turning
10 TABLESPOONS Olive oil
20 g Butter
8 discs Serrano ham (about 10 g each)
7-10 Tbsp coarse sea salt
1 untreated lemon for garnishing

Directions

1
Clean the leek, cut it roughly into pieces, wash thoroughly and drain. Trout also wash thoroughly and pat dry. Cut off the trout's head and fins. Then cut the trout from the belly side to the right and left of the middle bones up to the tail. Cut out the middle bone with kitchen scissors and fold the trout flat. Sprinkle lemon juice on the meat side and season with salt and pepper. Turn the trout in flour and tap well.
2
Heat 8 tablespoons of olive oil in two large pans and fry the trout on the meat side first. After about 5 minutes, turn them over and fry them on the skin side for about 5 minutes as well. Keep the trout warm and clean one pan. Heat the butter and 2 tablespoons of olive oil in the pan and fry the leek sticks for 5-6 minutes, turning them over. Season with salt and pepper. Arrange trout with Serrano ham and leeks on plates. Sprinkle with a little coarse sea salt and serve garnished with lemon