Update my dinner status, I'm making this tonight.
26 chefs marked this as Favorite
Servings: 1 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
Rinse the cleaned fish under cold water and pad dry.
Dip the fish in a little cold milk then in the flour mixed with salt and pepper.
Melt the butter or (oil and butter if you prefer) in a large frying pan.
When the butter is starting to foam, fry the trout about 6 minutes on each side turning it carefully.
Add a generous amount of lemon while the fish is cooking.
Serve with lemon wedges and a little bundle of parsley.
The tricky part is to eat it. Our father showed us how to do this and I will attempt to explain..
Lift the skin from the top of the fish and disguard. In the middle horizontaly there is a line that separate the top (back) and the bottom (belly) of the trout, place your knife on that line and lift gently the meat away from the bones. Do the same for the bottom part lifting the meat towards you. Those bones are very fine but if you do this gently they will stay attached to the main dorsal bone. When finish with that side grab the tail with your fingers and lift slowly, the bones will lift away from the rest of the fish and will leave the meat on the plate for you to enjoy.
