fry trout on both sides
Heat the oil in the pan, inserting the trout with the skin side down. Fry on both sides. Remove the skin and enter the trout fillets in a bowl.
trout mousse
250g
trout fillet
150g
crème fraîche with herbs
60g
onions
80g
sweet peppers
1
clove of garlic
1 tablespoon of
oil
1 teaspoon
salt
2 pinches
pepper
2 twigs
parsley
chives
100g
1 serving
energy
486 kJ
1041 kJ
116 kcal
248 kcal
fat
7 g
15 g
saturated_fat
3.6 g
7.9 g
carbs
4.8 g
10 g
sugars
3.1 g
6.6 g
protein
8.1 g
17 g
salt
0.4 g
1 g
trout mousse
description & times
A wonderful spread of fresh fried trout fillets, very fast and easy to prepare. It can be served as an appetizer, but also as a snack between meals or light supper. You may also refer prepared in advance, because he keeps in the refrigerator for several days.
fry onion
Peel the onion and garlic, cut and chop finely. The peppers in half, remove core, cut and chop finely. Chop the herbs finely. The vegetables in the roasting residue fry.
stir mousse
Add the creme fraiche and roasted vegetables and herbs to the fish and stir with a fork, season with salt and pepper.
trout mousse
The trout mousse on toasted bread and garnish Serve decorated with herbs and pepper.
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