Lake trout with potato risotto
After spectacular culinary journeys across the world’s oceans, Lukas Nagl has found his home port...
Fried trout "Müllerin" with green salad
Traditional fish enjoyment from the pan – tender trout fillet, fried in butter and refined with lemon juice – a light yet aromatic dish!
Cooking time: 20 minutes
Ingredients
| Ingredients (4 servings) | ||
|---|---|---|
| 4 | piece(s) | whole trout, gutted, approx. 10.5 oz (300 g) |
| 80 | g | course flour |
| 80 | g | butter |
| 4 | piece(s) | organic lemon |
| 1 | handful | fresh parsley |
| Salt | ||
| Freshly ground pepper | ||
Preparation
- Rinse the gutted trout with cold water and dry well. Generously salt and pepper inside and out, then coat generously in flour.
- Fry in butter in a large, non-stick pan for approx. 4 minutes on each side (not too hot!).
- Prepare the trout on preheated plates.
- Heat the zest of 2 lemons in the fish pan, then deglaze with the juice of 2 lemons.
- The deglazing creates the perfect sauce.
- Pour the sauce over the trout and sprinkle with chopped parsley. Serve with parsley potatoes and/or green salad.
Tip:
When the top of the backbone can be pulled out without resistance, the trout is done!
Wine tip
Light greenish yellow, silver reflections. Delicate yellow peach, a hint of yellow tropical fruit, some pear, in the background smoky herbal savouriness. Complex, firm texture,...
Austria
Falstaff "Viennese cuisine"
40 top chefs present their best original recipes
Falstaff Verlags GmbH, 2024
39,90 Euro
