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What You Need:
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Salmon or trout
2 tablespoons olive or other vegetable oil
2 tablespoons vinegar
1 tablespoon fish stock
Egg
Breadcrumbs
Salt and pepper
Butter
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Translate this recipe:
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| How To Cook: |
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1. Cut salmon in finger-thick slices; small trout should be left whole.
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2. Place on a dish and sprinkle with a mixture of olive or other vegetable oil, vinegar and fish stock; leave for 2 hours.
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3. Brush over with lightly beaten egg, coat in fine breadcrumbs to which a little salt and pepper have been added and fry in smoking hot butter.
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4. Serve with parsley butter.
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