4 medium trout (1 kg)
3/4 cup of butter (150 g)
1 cup of mandeoca peel, cut into shreds (150 g)
2 tablespoons of lemon juice
1 cup of wheat flour (120 g)
1 tablespoon of salt
1/4 cup of chopped parsley
4 medium trout (1 kg)
3/4 cup of butter (150 g)
1 cup of mandeoca peel, cut into shreds (150 g)
2 tablespoons of lemon juice
1 cup of wheat flour (120 g)
1 tablespoon of salt
1/4 cup of chopped parsley
In a large frying pan, heat 2 liters of water over high heat
Melt one trout at a time in the boiling water for 1 minute on each side
Escallops and reserve on a plate
Discard the water and reserve the frying pan
Gently remove the skin from the fish (see How to prepare trout, steps 1-4) and reserve
In a small frying pan, melt 6 tablespoons of butter over low heat
Add mandeoca and fry, stirring constantly with a wooden spoon, until golden brown (about 5 minutes)
Douse with lemon juice, mix well, and remove from heat. Reserve
Mix wheat flour with salt in a medium bowl
Dip the trout into this mixture, covering them completely. Reserve
In the reserved frying pan, melt the remaining butter over low heat
Arrange the trout side by side in the frying pan and fry, carefully flipping them occasionally, until they can be easily split with a fork (about 5 minutes)
Place on a platter, cover with reserved mandeoca, and serve
Garnish with parsley and lemon slices.
