Truites Aux Am Andes Recipe
Summary
Preparation Time25 MinCooking Time20 Min
Ready In45 MinDifficulty LevelMedium
Health IndexAverageServings4
Ingredients
| 4 trout (about 225 g/8 oz each), cleaned, with heads and tails left on | ||
| Milk | 200 Milliliter | |
| Plain flour | 1 Tablespoon | |
| Oil | 1 Tablespoon | |
| Butter | 150 Gram | |
| Salt | To Taste | |
| black pepper | 1 | |
| Blanched almonds | 100 Gram | |
Directions
1. Dip the trout in the milk, then coat in the flour. Shake to remove excess flour. Heat the oil and 100 g (4 oz) butter in a heavy frying pan. Add the trout and cook gently for 5 minutes on each side, taking care that the butter does not burn.
2. Remove the trout from the pan and place on a warmed serving platter. Sprinkle with salt and pepper to taste. Keep hot.
3. Melt the remaining butter in the rinsed-out pan. Add the almonds and cook over moderate heat for about 2 minutes, stirring constantly, until golden on all sides.
4. Sprinkle the almonds and butter over the trout and garnish with lemon quarters, if liked. Serve immediately.
2. Remove the trout from the pan and place on a warmed serving platter. Sprinkle with salt and pepper to taste. Keep hot.
3. Melt the remaining butter in the rinsed-out pan. Add the almonds and cook over moderate heat for about 2 minutes, stirring constantly, until golden on all sides.
4. Sprinkle the almonds and butter over the trout and garnish with lemon quarters, if liked. Serve immediately.
Chef
