Trout with herbs in white wine
Required:
4 fresh or frozen trout to 200 g
1 bunch of parsley (juice)
1 sprig lemon balm,
250 ml dry white wine
1 onion,
4 cloves garlic
6 tablespoons. l. olive oil
2 tbsp. l. flour salt
ground black pepper to taste
Preparation:
The fish are cleaned of scales, disembowelled, cut off the fins and wash. The frozen fish, thaw first. Fish dry with a paper napkin, salt and pepper inside and out, roll in flour. Parsley, balm, onions and finely chop the garlic and stir. In a pan pour olive oil and fry the greens and garlic. Place trout in a frying pan and fry each side for 2 minutes. Add a spoonful of white wine: as soon as it boils away a bit, add the following portion. So fry trout for 15 minutes. Put on a plate and pour sauce.
Tip: Instead of trout you can use carp, bream or other white fish. To the dish you can submit white bread. Bread dipping in the sauce, seize fish and drank dry white wine.
Required:
4 fresh or frozen trout to 200 g
1 bunch of parsley (juice)
1 sprig lemon balm,
250 ml dry white wine
1 onion,
4 cloves garlic
6 tablespoons. l. olive oil
2 tbsp. l. flour salt
ground black pepper to taste
Preparation:
The fish are cleaned of scales, disembowelled, cut off the fins and wash. The frozen fish, thaw first. Fish dry with a paper napkin, salt and pepper inside and out, roll in flour. Parsley, balm, onions and finely chop the garlic and stir. In a pan pour olive oil and fry the greens and garlic. Place trout in a frying pan and fry each side for 2 minutes. Add a spoonful of white wine: as soon as it boils away a bit, add the following portion. So fry trout for 15 minutes. Put on a plate and pour sauce.
Tip: Instead of trout you can use carp, bream or other white fish. To the dish you can submit white bread. Bread dipping in the sauce, seize fish and drank dry white wine.
No comments:
Post a Comment