Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Trout
Garlic potatoes
How it's done
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Trout
Preheat the oven to 80 °C. Rinse the fish (inside and out) in cold water, pat dry. Season the fish inside and out, fill with the folded slices of cured ham, close with a toothpick. Place the flour in a deep dish, coat the fish in the flour. Heat the oil in a non-stick frying pan. Fry the fish in portions for approx. 5 mins. on each side until golden brown, keep warm.
Garlic potatoes
Heat the oil in a non-stick frying pan. Fry the potatoes and garlic for approx. 5 mins., stirring occasionally, season. Reduce the heat, cover and cook for approx. 10 mins. Remove the lid and cook for a further 10 mins. Add the parsley. Arrange the trout on plates with the garlic potatoes.
| Serve with: | Lemon slices |
|---|
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