Trout in butter with yoghurt dressing
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ingredients
1 pk rainbow trout fillet 1 pk white yoghurt fresh (frozen) dill lemon juice sea salt ground black pepper butter
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Simple dish suitable for Good Friday.
1.
Rinse the trout fillet lightly, pat dry and divide into pieces according to its size (three portions worked out for me). Salt and pepper the individual pieces. Fry the trout in butter until golden brown.
2.
In between, prepare the dressing. Finely chop a few sprigs of dill and add to the yoghurt. Season with a pinch of salt and lemon juice.
3.
Serve the trout with a vegetable salad or even with roast potatoes.
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