Fried trout fillet in cornmeal breading
Votes: 1
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 380, total fat 14 G., saturated fats 7 G., proteins 33 G., carbohydrates 30 G., fiber 4 G., cholesterol 164 mg, sodium 238 mg, sugar - G.
Calories 380, total fat 14 G., saturated fats 7 G., proteins 33 G., carbohydrates 30 G., fiber 4 G., cholesterol 164 mg, sodium 238 mg, sugar - G.
Fried trout fillet in cornmeal breading - a detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 700 g trout fillet, cut into 8 pieces
- 1.5 tbsp (20 g) butter
- 1 large shallot, finely chopped
- 1 small tomato, finely chopped
- 2 tbsp white wine vinegar
- 2 tbsp chopped fresh tarragon
- Coarse salt and freshly ground pepper
- 230 g green beans
- 3/4 cup corn flour
- 1/2 cup cream, 10% fat
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Cooking the dish according to the recipe:
- Melt 1/2 tablespoon (30 g) butter in a skillet. Add the shallot and sauté over medium heat for 3 minutes. Add the tomato, vinegar, 1/4 cup water, 1 tablespoon tarragon, and 1/4 teaspoon each salt and pepper; bring to a boil and cook for another 5 minutes.
- Place the green beans in a microwave-safe bowl. Add 1 tablespoon of water, cover with plastic wrap, and microwave for 4 minutes. Season with salt and pepper.
- Place cornmeal in a shallow bowl. Roll in trout In a separate skillet, heat 1/2 tbsp (30 g) of butter. Place the fillets in the skillet and fry on both sides until golden brown, about 5 minutes. Transfer the fish to a platter.
- Add the cream to the sauce, bring to a simmer, and cook until slightly thickened, about 3 minutes. Stir in the remaining 1 tablespoon tarragon and 1/2 tablespoon (30 g) butter, adding salt to taste. Serve the fried trout fillet with green beans and sauce.
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