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ingredients
serves 4
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
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.
serves 4
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
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.
