Breaded trout fillets with basil potatoes

07515 TROUT FILLETS with POTATOES INGREDIENTS 4 PERSONS 4 fillets of trout (600 g) potatoes, 2 3 tbsp pesto ready, 2 eggs, 5 tablespoons olive oil 5 tablespoons flour, 4 tablespoons breadcrumbs 1 tablespoon coarse salt, a pinch of salt, a sprinkling of pepper.

Preparation: 10 minutes easy cooking: 42 minute PROCEDURE Peel the potatoes and wash them.

Bring to the boil a liter of water and put the potatoes, boil for 30 minutes, salted with coarse salt when cooked, then drain and let cool and cut into 2 cm cubes.

Season with a spoon of oil and pesto, mix.

Wash the trout fillets and pat dry with kitchen paper.

Beat with a fork the eggs with pepper in a Holster.

Pour the flour in a dish and the bread crumbs in another.

Passed the fillets in the flour, then in egg and finally in breadcrumbs, pressing well.

Heat 4 tablespoons of oil in a pan and settle the fish fillets, FRY for 12 minutes to lively flame, turning once.

Transferred on paper towels for kitchen, salted fillets and place them in a pot with the potatoes and serve.