TROUT AND ALMONDS

By Anonymous -

4 rainbow or river trout, about 200 g each, cleaned with heads left on


30 ml seasoned flour

65 g butter

50 g flaked almonds

juice of ½ a lemon


  1. Coat the fish with seasoned flour. Melt 50 g butter in a large frying pan, add the fish two at a time, and fry for 12-15 minutes, turning them once, until they are tender and golden on both sides.

  2. Drain on absorbent kitchen paper, transfer to a serving dish and keep warm. Clean out the pan with absorbent kitchen paper.

  3. Melt the remaining butter in the pan, add the almonds and fry until lightly browned, add a squeeze of lemon juice and pour over the fish. Serve at once, with the remaining lemon juice.
    Serves 4


TROUT AND ALMONDS

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