Trout with Almonds

Sunday, October 9, 2011
Serves 2

Ingredients:

2 rainbow trout
flour for coating
60g butter
1/4 cup flaked almonds
2 tbsps lemon juice
1 tbsp finely chopped fresh parsley
salt and pepper

Method:

  1. Wash trout, pat dry with paper towels. Open trout out skin side up. Using rolling pin, run along backbone starting from the tail, pressing down gently. Turn trout over, cut through backbone at each end of fish using scissors. Lever the backbone out. Check for any remaining bones. Trim fins using scissors.
  2. Coat fish with flour. Heat 30g of butter in a large frying pan, add fish. Cook for 4 mins each side or till golden brown. Remove fish and place on heated serving plates. Cover with foil.
  3. Heat remaining butter and add flaked almonds and stir till almonds are a light golden brown. Add lemon juice, parsley, salt and pepper stir till sauce is heated through. Pour over trout and serve.

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