Ingredients:
4 cleaned trout
Milk
Flour
Salt
Vegetable oil
Lemon peel for garnish
For the sauce:
2 egg yolks
Approx. 250 ml oil
Mustard
Lemon juice
Salt
Pepper
Sugar
Worcestershire sauce
Tomato paste
Ground horseradish
Procedures:
The cleaned trout should be well salted on both sides. Dip trout in milk and flour on both sides. Heat a sufficient amount of oil to completely immerse the trout and fry until golden brown on both sides. Remove trout from oil and pat dry with a paper towel. Garnish with lemon peel and serve with the already prepared mayonnaise sauce.
For the sauce:
First combine the egg yolks with a small amount of mustard, a shot of lemon juice, salt, pepper and stir until smooth. Slowly add the oil drop by drop while stirring constantly until the mayonnaise binds, Flavor with a pinch of sugar, a bit of Worcestershire sauce, tomato paste and freshly grated horseradish.
4 cleaned trout
Milk
Flour
Salt
Vegetable oil
Lemon peel for garnish
For the sauce:
2 egg yolks
Approx. 250 ml oil
Mustard
Lemon juice
Salt
Pepper
Sugar
Worcestershire sauce
Tomato paste
Ground horseradish
Procedures:
The cleaned trout should be well salted on both sides. Dip trout in milk and flour on both sides. Heat a sufficient amount of oil to completely immerse the trout and fry until golden brown on both sides. Remove trout from oil and pat dry with a paper towel. Garnish with lemon peel and serve with the already prepared mayonnaise sauce.
For the sauce:
First combine the egg yolks with a small amount of mustard, a shot of lemon juice, salt, pepper and stir until smooth. Slowly add the oil drop by drop while stirring constantly until the mayonnaise binds, Flavor with a pinch of sugar, a bit of Worcestershire sauce, tomato paste and freshly grated horseradish.
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