Pull out the bones from the upper halves of the trout fillets with tweezers. Season the fillets with salt and pepper and place them skin side down on two plates.
Mix the egg yolks with the sour whipped cream and brush the tops of the fish pieces with it. Sprinkle a little Parmesan and then a layer of breadcrumbs on top and leave for 15 min.
Fry the fillets skin side up in clarified butter until golden, then turn to the other side. Finish roasting the skin sides over high heat until the skin is very firm and crispy.
Serve with potato gratin and summer vegetables.
The trout fillets can also be fried in slices and served as an appetizer. After frying, let them drain on kitchen paper and the skin will be so crispy that you can easily serve the pieces from your hand.
Made with brown trout. Very juicy, very tasty. The fat must be relatively hot when you put the trout in the frying pan on the breading side. Served with oven roasted potato halves (peeled potatoes) marinated in juice of a lemon/oil/garlic/thyme and mixed leaf salad. Potato gratin doesn’t go with it at all imho.
By the way: Did you know that clarified butter is obtained by extracting water, milk protein and lactose from butter?
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