Ingredients

2 trout á 300-400 g / 2 sprigs of thyme / some parsley / 2 lemons / salt / value of pepper / coriander / some milk / some non-slip flour / some clarified butter

400 g waxy potatoes / 2 tablespoons salt / 1 teaspoon whole caraway seeds / salt / pepper / a little parsley

200 g green salad / dressing

 

Preparation 

Simmer the potatoes with salt and caraway seeds for approx. 15-20 minutes until they are cooked through. Then peel and set aside.

Clean the ready-to-cook trout with cold water. Season the inside of the trout with the thyme sprigs, parsley, 2-3 lemon wedges, coriander, white pepper and salt. Only salt the outside as other spices would burn when frying. Turn the trout first in milk, then in non-stick flour. Fry in a pan with clarified butter over a medium flame on both sides for about 2-3 minutes. Then cook the pan with the trout in the oven at 180 ° for another 5 minutes. If the dorsal fin comes off easily, the fish is done.

Lightly fry the cooked potatoes in a pan with clarified butter over a medium flame. Season to taste with salt, pepper and chopped parsley.

Wash and marinate the salad and serve with it.

 

TIP

In order to avoid trout bulging when frying, it is advisable not to use freshly caught trout, as the nerves have to calm down first. Alternatively, press flat with a heavy pan when frying.