4 prepared trout, about 6-8 oz (175-225 g) each
4 tablespoons ground almonds
2 tablespoons oil (not olive oil)
2 tablespoons butter
Juice of a lemon
1/2 cup (2 oz) 50 g slivered almonds
salt and pepper
4 tablespoons ground almonds
2 tablespoons oil (not olive oil)
2 tablespoons butter
Juice of a lemon
1/2 cup (2 oz) 50 g slivered almonds
salt and pepper
method
1. Put the ground almonds with salt and pepper into a plastic or paper bag of some substance.
2. Trim the trout, put them into the bag and shake it so the trout are coated with the almonds.
3. Heat the oil in a frying pan large enough to hold all the trout, then add the butter and let it melt until it stops sizzling.
4. Put the almonded trout into the frying pan and cook over a medium heat for 3 - 4 minutes each side.
5. Fry them until they are golden and the flesh is flaking.
6. Take the trout out and put on to a warm plate.
7. Into the pan put the slivered almonds and turn the heat up quickly so they just start to go pale brown. Pour the butter and the slivered almonds over the trout, so you have two layers of almonds, and squeeze the lemon over the top.
8. Serve with cucumber pieces tossed in a little butter in a saucepan and Focaccio bread
2. Trim the trout, put them into the bag and shake it so the trout are coated with the almonds.
3. Heat the oil in a frying pan large enough to hold all the trout, then add the butter and let it melt until it stops sizzling.
4. Put the almonded trout into the frying pan and cook over a medium heat for 3 - 4 minutes each side.
5. Fry them until they are golden and the flesh is flaking.
6. Take the trout out and put on to a warm plate.
7. Into the pan put the slivered almonds and turn the heat up quickly so they just start to go pale brown. Pour the butter and the slivered almonds over the trout, so you have two layers of almonds, and squeeze the lemon over the top.
8. Serve with cucumber pieces tossed in a little butter in a saucepan and Focaccio bread
serving amount
serves four
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