Truite aux Amandes (trout with almonds)
Ingredients
5 trouts, about 150 to 200 g each
125 g butter
50 g flour
75 g sliced almonds
300 ml oil
salt and pepper
Directions
- gut and clean the fish following the rule (?? xD)
- coat them in fine salt and pepper stirred in a tsp of oil
- roll them in flour
- shake off the excess flour thoroughly and place them in a fish pan (I’m sure any kind of pan is fine xD) in which a knob of butter is sizzling, with an added dash of oil. At the contact of the butter (60g), the fish will be seared. if the oil/butter mix is hot enough, the fish won’t stick to the pan
- when the skin is browned, reduce the heat to cook that first side. turn the trouts over and do the same for the other side.
- butter a dish (5g) and when the cooking is over (about 10min) place the trouts on the dish
- add the rest of the butter (60g) in the pan. when it’s foaming, add the flaked almonds in. use a back and forth motion to brown them evenly
Notes
- recipe translated from Les Recettes de la Table Alsaciennes by my friend Quill