flour for coating
salt
pepper
4 rainbow trout, cleaned and scaled
75 g (3 oz) butter
1 tablespoon oil
100 g (4 oz) flaked almonds
salt
pepper
4 rainbow trout, cleaned and scaled
75 g (3 oz) butter
1 tablespoon oil
100 g (4 oz) flaked almonds
Sauce
25 g (1 oz) fresh horseradish root, cleaned and grated
wine vinegar
salt
cream
wine vinegar
salt
cream
Garnish
lemon slices
tarragon sprig
tarragon sprig
method
1. Mix the flour with salt and pepper and use to coat the trout.
2. Melt 25 g (1 oz) of the butter with the oil in a frying pan.
3. Add the almonds and fry until they are golden brown.
4. Remove them from the pan and keep warm.
5. Add the remaining butter to the pan.
6. When it has melted, add the trout and fry for about 10 minutes on each side or until golden brown and cooked through.
7. Meanwhile, for the sauce, mix the horseradish with a few drops of vinegar and salt and put in a small dish. Cover with cream.
8. Arrange the trout on a warmed serving dish and sprinkle them with the almonds.
9. Garnish with lemon slices and a tarragon sprig and serve with the horseradish sauce.
2. Melt 25 g (1 oz) of the butter with the oil in a frying pan.
3. Add the almonds and fry until they are golden brown.
4. Remove them from the pan and keep warm.
5. Add the remaining butter to the pan.
6. When it has melted, add the trout and fry for about 10 minutes on each side or until golden brown and cooked through.
7. Meanwhile, for the sauce, mix the horseradish with a few drops of vinegar and salt and put in a small dish. Cover with cream.
8. Arrange the trout on a warmed serving dish and sprinkle them with the almonds.
9. Garnish with lemon slices and a tarragon sprig and serve with the horseradish sauce.
serving amount
serves 4
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