Trout eggs with potatoes

Trout eggs with potatoes 5 1 Stefano Moraschini

Instructions

Dosing and ingredients

Wash and dry the potatoes, put them each in a aluminum foil and cook in preheated oven at 180 degrees for about 50 minutes.

Open the bag, remove the potatoes and peel them, cut them in half and arrange on a warm serving dish.

Softened butter, mix it with the chopped Chervil and cream, salted, spread it over the potatoes and spread over each trout eggs.

Surrounded with lemon slices and serve.

The accompanying wine: Colli Orientali Del Friuli Bianco DOC, Verdicchio Dei Castelli Di Jesi DOC, Greco Di Tufo DOC.

Calories calculation

Butter (376)
Chervil (10)
Cream (151)
Potatoes (720)
Salt (1)
Trout eggs (78)

Calories amount per person:

334

Ingredients and dosing for 4 persons

1 jar of trout eggs
4 potatoes
50 g of butter
2 tablespoons of cream
Chervil
Salt

License

This recipe is published under Creative Commons License • You can copy, print, reproduce it for purposes other than business and always quoting the author and the source • www.cooking-better.com

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