Rioja-style trout

Rioja-style trout

Total: 40 min. | Active: 40 min.
lactose-free
Nutritional value / person: 506 kcal
, Fat: 22 g
, Carbohydrate: 33 g
, Protein: 43 g

Ingredients

4 person

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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

4 trout (organic) (each approx. 250 g)
1 tsp salt
a little pepper
120 g cured ham in slices (e.g. Serrano)
4 tbsp white flour
oil, for frying

Garlic potatoes

oil, for frying
800 g waxy potatoes, cut in slices of 3 mm
2 garlic cloves, thinly sliced
¾ tsp salt
a little pepper
½ bunch flat-leaf parsley, roughly chopped
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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.

Good to know
Serve with: Lemon slices

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