Sea Trout in White Wine with Apple and Bay Leaf
Sea trout fried in butter and oil, then finished with a splash of white wine. Slices of apple and bay leaves tucked into cuts in the skin give the fish a delicate fruity aroma. An easy recipe for two, ready in 35 minutes.
Prep: 35 min
Cook: 20 min
Servings: 2
Energy: 468 kcal per serving
Method
01.
Clean the trout, rinse them and pat them dry. You can cut off the heads so they fit comfortably on the plate. Season the whole fish with salt, sprinkle with freshly ground pepper, coat lightly in flour and shake each trout so that no thick layer of flour remains.
02.
Make four deeper cuts on one side of each fish; later you will alternate a slice of apple and a bay leaf in them.
03.
Put butter and oil in a pan (so the butter does not burn) and let it get very hot. Fry the trout first on the side with the cuts for 3–5 minutes, depending on the size of the fish. Turn them over, put the bay leaves and apple into the fried cuts and into the belly (remove them when serving), pour the wine over the whole trout and let them fry for a little while longer.
04.
If the trout seems underdone, you can fry it once more on both sides – I cooked mine longer because the trout were quite large and 5 minutes was not enough. On the plate, pour over the juices that have formed.
