flour for coating
salt
pepper
4 trout, cleaned
3/4 cup 170 g (6 oz) butter
2 tbls (50 g) 2 oz blanched almonds
juice of 1/2 lemon
2/3 cup (150 ml) 1/4 pt Single cream
lemon wedges to garnish
salt
pepper
4 trout, cleaned
3/4 cup 170 g (6 oz) butter
2 tbls (50 g) 2 oz blanched almonds
juice of 1/2 lemon
2/3 cup (150 ml) 1/4 pt Single cream
lemon wedges to garnish
method
1. Mix the flour with salt and pepper and use to coat the fish.
2. Melt 100 g (4 oz) of the butter in a frying pan.
3. Slip in the trout and cook for 15 minutes or until golden brown on both sides and cooked through.
4. Drain the trout and keep warm on a serving dish.
5. Clean the pan, then melt the remaining butter in it.
6. Add the almonds and fry until they are lightly browned. Stir in the lemon juice.
7. Heat the cream gently in a separate pan and pour it over the fish.
8. Sprinkle with the almonds and garnish with lemon wedges.
2. Melt 100 g (4 oz) of the butter in a frying pan.
3. Slip in the trout and cook for 15 minutes or until golden brown on both sides and cooked through.
4. Drain the trout and keep warm on a serving dish.
5. Clean the pan, then melt the remaining butter in it.
6. Add the almonds and fry until they are lightly browned. Stir in the lemon juice.
7. Heat the cream gently in a separate pan and pour it over the fish.
8. Sprinkle with the almonds and garnish with lemon wedges.
serving amount
serves 4
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