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Ingredients (4 servings)
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1.000 g Frische Forelle
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800 g Erdäpfel
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2 Stk. Zitronen
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50 g Schärdinger Sommerbutter
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50 g Mehl
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Salz und Pfeffer
Preparation
- Peel the potatoes, cut into bite-sized pieces, and boil in salted water for about 20 minutes until tender.
- Wash the trouts, pat dry, season inside and out with salt, pepper, and the juice of one lemon, then dredge in flour.
- Heat the butter in a large pan and fry the trouts over medium heat for about 6 to 8 minutes on each side until golden brown.
- Drain the cooked potatoes, toss them in the remaining pan butter, and serve together with the fried trouts and the second lemon cut into wedges.
