Light Trout Meunière

Hervorgehobene Mengen sind an deine Portionen angepasst.

1. 1

   Pat 280 g trout fillets dry, season with salt and dredge in 20 g flour.

2. 2

   Heat 1 tbsp butter in a frying pan and fry the fillets skin side down for 4 minutes.

   4:00
3. 3

   Carefully turn them over and cook for another 3 minutes, until the flesh is just cooked and still slightly translucent.

   3:00
4. 4

   Drizzle with the juice of half a lemon.

5. 5

   Sprinkle with 1 tbsp chopped parsley and serve straight away.