An ultra-simple recipe made with trout or other fish of your choice.
- 1 fillet of 40 g trout without skin
- 25 g oat flakes
- 1 small egg
- 1 small potato
- 1 handful of spinach
- 1 knob of butter
- 1 C. olive oil
Peel the potato, wash it and the spinach. Cut all into pieces and cook 20 minutes steaming.
Beat the egg with a little salt. Dip the trout on one side, in the egg then in the flakes.
In the oil, fry it for 2 to 3 min on the breaded side, then cover and cook for 5 minutes without turning it over.
Serve with the vegetables.