Filets de Truite a la Milanaise

Ingredients

• 2 or 3 small trout
• ^ gill olive oil
• 1 lemon
• 1 dessertspoonful chopped parsley
• 1 egg
• 1 oz. grated Parmesan
• salt, pepper
• bread-crumbs
• lard or olive oil for frying
• fried parsley for garnish

Method

1. 1

   Steep fish in boiling water for a minute, peel skin, split lengthwise, and remove bones.

2. 2

   Season fillets, moisten with oil and lemon juice, soak for an hour.

3. 3

   Beat egg with parsley, mix breadcrumbs with Parmesan.

4. 4

   Drain fillets, flour, dip in egg, and coat with crumbs.

5. 5

   Fry in hot lard or oil until golden.

6. 6

   Drain, garnish with fried parsley, and serve with Sauce Italienne.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 165. The excerpt below is the record exactly as published.

2 or 8 small trout, ^ gill olive oil, 1 lemon, 1 dessertspoonful chopped parsley, 1 egg, 1 oz. grated Parmesan, salt, pepper, bread-crumbs, lard or olive oil for frying , fried parsley for garnish

Cook this with the app: pantry check, scaling, and the assistant.