RAINBOW TROUT WITH LEMON SAUCE
My husband fillet the trout, took all the bones out.
Add a little oil to a pan, sprinkle the trout with pepper and salt.
Plave the trout on the skin in the pan.
Place the lid on the pan, use meduim heat and fry.
About 10 minutes. Remove from the pan ans place on the serving plates.
Make the following sauce ahead of time to serve with the fish.
- The lemon sauce:
- 200 grams of butter in cubes
- juice of 1 lemon
- sezt of 1 lemon
- 1 teaspoon of sugar
- salt
- pepper
- 4 egg yolks
Cut the butter into small lumps and melt them in a dubble cooker till just below the boiling point.
Take the butter of the stove.
Use an electric mixer and mix the egg yolks through the melting butter, mixing all the time.
Add the other ingredients while mixing at a high speed.
When the sauce is creamy, take the sauce mixture of the hot water, place in cold water and beat al the time till cooled down.
Serve with a lovely piece of trout and veggies.
Recipe and photo: Annet Geelhoed
