Trout - German

Trout - German

ingredients:

1 pound trout (fish) 250 grams. each
Fillets 120 grams
2 spoons (soup) of butter
2 spoons (soup) of corn oil

seasonings:

2% of the weight of the fish salt (1 tablespoon)
½ cup (tea) lemon juice
1 cup dry white wine (200 ml)
1 pinch of pepper or pepper sauce

other Ingredients

1 pound unpeeled potatoes cookie cuisine
300 grs. mushrooms, fresh or canned (drained and rinsed)
2 spoons (soup) of capers
1 spoon (soup) of butter
1 cup (tea) of chopped parsley

Garnish:

Baked potatoes, broccoli and mushrooms cooked in butter past.

fruits:

balls of apples, mango, melon, papaya, pineapple, watermelon, kuiwi
The balls are made with Bolas

How to Prepare:

Clean the trout, rinse under running water, remove the skin. make the files.

Each give two trout fillets average 120 grams each.

Season with pepper, lemon juice and dry white wine, let it rest for an hour.

Take seasoning, dry with paper toalha.Passar the files in wheat flour.

Fry the files with half butter and half oil, then fried remove excess fat with paper towel.

Wash the potatoes, cook unpeeled, when cooked remove the peel.

In a pan put a little butter fry the potatoes before serving sprinkle parsley on top.

Serve on a platter with mushrooms in butter past.
Scatter over the capers.

Note:

You can follow broccoli and carrots cooked in butter and past ..