Clean the salmon trout fillets thoroughly and cut them into diamond shapes, dusting them with flour. Melt the butter in a non-stick pan and brown the fish, adding the chopped capers.
Blend with dry white wine and the juice of a lemon, when ready serve with a sprinkling of chopped parsley.
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Portions:
4
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difficulty:
Media
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Total:
30 minutes
Ingredients
- 60 gr butter
- 25 gr capers
- qb flour
- 500 gr salmon trout fillets
- 1 Lemon;
- qb parsley
- qb dry white wine
