Trout Meunière with Lemon Potatoes and Cucumber Salad

Crispy pan-fried trout in brown butter with almonds, served with lemon potatoes and a fresh cucumber salad with dill. A light Sunday classic that comes to the table without much effort.

By yumbelo · 4 servings · 45 minutes

Ingredients

• 4 Stück Trout, gutted
• 800 g waxy potatoes
• 60 g wheat flour
• 80 g butter
• 30 g flaked almonds
• 1 Stück lemon
• 1 Bund bunch parsley
• 1 Stück salad cucumber
• 1 Bund bunch dill
• 150 g plain yogurt
• 2 EL white wine vinegar
• 3 EL cooking oil
• salt
• pepper

Method

1. Boil the potatoes in their skins until tender, drain, let them steam dry briefly, peel and slice them.
2. Squeeze half of the lemon and gently fold it with 2 tbsp oil, salt, pepper and the finely chopped parsley into the warm potato slices.
3. For the cucumber salad, peel the cucumber, halve lengthwise, remove the seeds and slice thinly on a mandoline. Mix with salt, vinegar and 1 tbsp oil and let stand for 10 minutes.
4. Stir the yogurt with finely chopped dill, salt and pepper and fold it into the cucumber salad.
5. Rinse the trout inside and out under cold water and pat dry with kitchen paper. Season inside and out with salt and pepper.
6. Lightly dredge the trout in flour and shake off any excess.
7. Heat the remaining oil in a large pan and fry the trout for about 3 to 4 minutes per side until golden brown, then carefully turn them.
8. Remove the trout and keep warm. Melt the butter in the pan, add the flaked almonds and toast until golden brown.
9. Drizzle the trout with the nut-brown butter, garnish with lemon slices and parsley, and serve with the potatoes and cucumber salad.