Preparation
Heat 2 tablespoons of butter.
Lightly saute the prawns.
Add the previously desalted capers.
Add the parsley and set aside.
Grill the trout fillets with a spoon of butter.
Heat the rest of the butter and add the potatoes.
Add the parsley and salt.
Arrange the grilled files on a platter.
Drizzle with shrimp and capers sauce
.Accompany with the potatoes in butter and slices of lemon.
Lightly saute the prawns.
Add the previously desalted capers.
Add the parsley and set aside.
Grill the trout fillets with a spoon of butter.
Heat the rest of the butter and add the potatoes.
Add the parsley and salt.
Arrange the grilled files on a platter.
Drizzle with shrimp and capers sauce
.Accompany with the potatoes in butter and slices of lemon.
Ingredients
- 1 kg of fillet trout (can be any fish)
- 4 tablespoons butter
- 1 tablespoon of caper
- 500 gr of clean pink shrimp (s)
- 500 gr of boiled potato (s)
- parsley to taste
- lemon to taste
- salt to taste
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