4 trout, cleaned
125 ml (4 fl oz) milk
30 g (2 tbsp) seasoned flour
25 - 50 g (1 - 2 oz) butter
100 g (4 oz) flaked almonds
4 sprigs of parsley or watercress
125 ml (4 fl oz) milk
30 g (2 tbsp) seasoned flour
25 - 50 g (1 - 2 oz) butter
100 g (4 oz) flaked almonds
4 sprigs of parsley or watercress
method
1. Dip the trout in the milk and then into the seasoned flour.
2. Melt half the butter in a frying pan and lightly fry the almonds — alternatively this can be done without butter in a non-stick frying pan.
3. Shake and turn the almonds to brown evenly. Remove and keep warm.
4. Melt the remaining butter and shallow fry the trout on both sides for about 4 minutes each side.
5. Arrange the almonds on top of the trout during the last 2 minutes of cooking.
6. Replace each fish eye with a sprig of parsley or watercress, and serve hot.
2. Melt half the butter in a frying pan and lightly fry the almonds — alternatively this can be done without butter in a non-stick frying pan.
3. Shake and turn the almonds to brown evenly. Remove and keep warm.
4. Melt the remaining butter and shallow fry the trout on both sides for about 4 minutes each side.
5. Arrange the almonds on top of the trout during the last 2 minutes of cooking.
6. Replace each fish eye with a sprig of parsley or watercress, and serve hot.
serving amount
serves 4
rate this recipe
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
