6 Medium trout, cleaned and with the eyes removed
Salt and white pepper to taste
2 Tbs Lemon juice
175 ml (6 fl oz) 3/4 cup Milk
75 g (3 oz) 3/4 CUP Seasoned flour (flour with salt and pepper to taste)
150 g (5 oz) 10 Tbs Butter
125 g (4 oz) 1 cup Slivered almonds
6 Lemon quarters
Salt and white pepper to taste
2 Tbs Lemon juice
175 ml (6 fl oz) 3/4 cup Milk
75 g (3 oz) 3/4 CUP Seasoned flour (flour with salt and pepper to taste)
150 g (5 oz) 10 Tbs Butter
125 g (4 oz) 1 cup Slivered almonds
6 Lemon quarters
method
1. Gently rub the fish with the seasoning and half the lemon juice.
2. Dip the fish first in the milk, then in the seasoned flour, shaking off any excess.
3. Melt 75 g (3 oz) (6 tablespoons) of the butter in a large frying-pan. Add the trout and fry for 4 to 6 minutes on each side, or until the flesh flakes easily. Transfer the fish to a warmed serving dish. Keep warm.
4. Add the remaining butter in the pan. Stir in the almonds and remaining lemon juice and fry until the almonds are golden brown.
5. Pour the mixture over the trout and garnish with the lemon quarters. Serve at once.
2. Dip the fish first in the milk, then in the seasoned flour, shaking off any excess.
3. Melt 75 g (3 oz) (6 tablespoons) of the butter in a large frying-pan. Add the trout and fry for 4 to 6 minutes on each side, or until the flesh flakes easily. Transfer the fish to a warmed serving dish. Keep warm.
4. Add the remaining butter in the pan. Stir in the almonds and remaining lemon juice and fry until the almonds are golden brown.
5. Pour the mixture over the trout and garnish with the lemon quarters. Serve at once.
serving amount
6 servings
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