The German Trout Recipe is for these meatless dinners such as Good Friday. Trout or in German “Forelle” is a delicious fish that either can be found in lakes or rivers. The meat of the pond trouts is white, the river trout’s meat is of a light pink.
Trout is one of the best fish because the meat is soft and juicy, and it does not smell or taste like typical (saltwater) fish do. In Germany the Fridays are those days dedicated to meatless dinners and fish is a welcoming alternative. Happy Cooking!
4 fresh trout fillets (de-boned, with skin)
salt, fresh pepper to taste
dill fresh or dry
parsley fresh or dry
some flour, 1 egg
breadcrumbs (all natural, no spices)
clarified butter to fry the trout (or a mix of butter and clarified butter)
– Wash the fillets under cold running water, then pat them dry with kitchen paper.
– Spice the upper side with salt and pepper (not the side with the skin) to taste.
– Chop dill and parsley (if fresh), and sprinkle both herbs on the fillet.
– Beat the egg in a soup plate. Place some flour on another plate.
– On the third plate add bread crumbs.
– First roll fillets in the flour, then in the egg and then in the bread crumbs.
– Make sure both sides are always nicely covered.
– Melt clarified butter in a non-stick pan.
– When it is hot place fillets in the pan and fry them for about 3-5 minutes on each side, depending how thick and long they are. The crust should be of a light golden color.
– Place on each plate lemon halves or quarters.
– Serve Trout fillets hot with boiled potatoes and a salad of your choice.
Side Dish: Cucumber Salad – Go to the Recipe for the German Cucumber Salad