False Trout

For the fake trout, mix the milk with flour and eggs to a not too thin batter. Season with a pinch each of salt and nutmeg. Heat a little butter or oil in a larger (coated) pan and bake 4 large or 8 small pancakes. Take them out and keep them warm.

For the filling, sauté the onion cubes in a little oil until light, add the minced meat and sauté until the liquid has evaporated. Season with salt, pepper and chopped parsley. Spread the mince in the middle of each pancake. Fold in side edges, fold bottom end over and roll up. Secure with toothpicks.

Now coat the fake trout like a cutlet in flour, beaten egg and breadcrumbs. Heat plenty of oil in a large frying pan and fry the fake trout in it until crispy and golden brown all over. Lift out and dab with kitchen paper. Fry parsley sprigs in the hot fat and garnish the fake trout with them.

Slice lemon and cut each slice once to the center. Twist into a rosette and place on one end of the fake trout instead of the tail fin. Serve with crisp lettuce and parsley potatoes.

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