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Ingredients
2 pieces of trout (fresh or frozen)
1 lemon
2 cloves garlic
1 bunch of fresh, seasonal herbs
(parsley, dill, chives, thyme,
rosemary)
1 tablespoon flour
Salt, pepper
For the sauce:
300 ml white wine (dry)
100 ml water
1 onion
Ingredients
4 pork schnitzels
2 eggs Flour / Breadcrumbs
2 tablespoons flour
1 tablespoon cream
2 teaspoons pork dripping
Corn oil for frying
Salt and pepper
Herby Trout
Serves 2
Wiener Schnitzel
Serves 4
Method
1. Clean the fish in running water, gut if necessary.
2. Then pat dry with kitchen roll. Halve the lemon and
squeeze a little lemon juice over the fish.
3. Season the fish inside and out. Wash and finely chop
the herbs.
4. Peel the garlic, finely chop and combine with the herbs.
Put the herb and garlic mixture into the fish.
5. Dust the fish with a little flour. Set the multi-cooker to 4
(Steaming).
6. For the sauce, peel the onions and cut into fine rings.
7. Add the water, white wine and onions to the cooking
bowl.
8. Fit the steam insert and close the glass lid until the
sauce is hot.
9. When the sauce is hot, open the glass lid and place the
herb-stuffed trout onto the steam insert.
10. Close the glass lid and cook the fish for approx. 15-20
minutes, depending on the size.
Method
1. Rinse the schnitzels off in cold water and pat dry with
kitchen roll.
2. Put 1 schnitzel at a time into a freezer bag and flatten it
slightly using a meat tenderiser or a small pan.
3. After tenderising, the schnitzels should be around 3-5
mm thick.
4. Put the flour and breadcrumbs into a bowl each.
5. Beat the egg with the cream, salt and pepper and put
into another bowl.
6. Preheat the multi-cooker to level 5 (Frying/Roasting)
and put the corn oil and pork dripping into the cooking
bowl.
7. The oil in the cooking bowl should be about 3 cm deep.
8. Turn the schnitzels in the flour, then coat in the egg
mixture then in the breadcrumbs.
9. Then immediately put the schnitzel into the hot oil and
fry on both sides until golden brown.
10. Allow the finished schnitzels to drain briefly on kitchen
roll.
