Composition / ingredients
Cooking method
The Scottish cooking recipe for trout has its own unique touch - a seasoning called "parsley oil". The author of the recipe claims that food with such a piece of butter has a special taste. And it looks "modern".
Cut each fish together with the skin into four equal parts. We dip the piece in milk and roll it in ground oat flakes. We put the trout on a dish and cover it with plastic wrap, and then send it to the refrigerator for 20 minutes. Heat the butter until soft, so that it can be kneaded with a fork. It is best to do this in the microwave. Add lemon juice, pepper, chopped green onions and mix well. Finely chop the parsley (practically turn it into a mash) and also put it in the oil mixture. We put the "parsley butter" in ice-freezing molds and put it in the refrigerator.
Fry the pieces of trout in vegetable oil on both sides until the oatmeal turns golden. We serve it on the table, putting a cube of butter with parsley on top of each serving.
Calorie content of the products possible in the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Ground black pepper - 255 kcal/100g
- Parsley greens - 45 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Trout - 97 kcal/100g
- Smoked trout - 132 kcal/100g
- Boiled trout - 89 kcal/100g
- Lightly salted trout - 186 kcal/100g
- Vegetable oil - 873 kcal/100g
- Green onion - 19 kcal/100g
- Lemon juice - 16 kcal/100g
- Oatmeal - 369 kcal/100g
