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Truites Aux Am Andes

chef.pierre's picture
Ingredients
  Trout 32 Ounce, cleaned
  Milk 200 Milliliter
  Plain flour 1 Tablespoon
  Oil 1 Tablespoon
  Butter 1 Ounce
  Salt To Taste
  Ground black pepper To Taste
  Blanched almonds 4 Ounce
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.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
French
Course: 
Main Dish
Method: 
Shallow Frying
Ingredient: 
Fish
Preparation Time: 
25 Minutes
Cook Time: 
20 Minutes
Ready In: 
45 Minutes
Servings: 
4

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