Fillets of Trout Milan Aise

Ingredients

• two or three small trout
• half a gill of best olive oil
• one lemon
• one dessertspoonful of chopped parsley
• one egg
• one ounce of grated Parmesan cheese
• salt
• pepper
• lard or olive oil for frying
• fried parsley for garnish

Method

1. 1

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

2. 2

   Place fillets in a dish, season, moisten with oil and lemon juice, and soak for an hour.

3. 3

   Beat eggs and mix with parsley.

4. 4

   Coat fillets in flour, dip in egg, and cover with breadcrumbs.

5. 5

   Fry in hot lard or oil until golden.

6. 6

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

As published

This recipe was extracted from A second Dudley book of cookery and other recipes (1914) by Dudley, Georgiana Countess of, page 19. The excerpt below is the record exactly as published.

FILLETS OF TROUT MILAN AISE mwo or three small trout, half a gill of best olive oil, one lemon, one dessertspoonful of chopped parsley, one egg, one ounce of grated Parmesan cheese, salt, pepper, breadcrumbs, lard or olive oil for frying, and fried parsley for garnish

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