- 4 person(s)
- 15 minutes
Trout with almonds (Forrel)
- 4 person(s)
- 10 minutes
- 10 minutes
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A Riesling will bring its delicate freshness and lemony notes to sublimate your dish
Ingredients
- 4 trout
- 50g butter
- 2 tbsp oil
- 4 tbsp. flour
- 70g slivered almonds
- 1 lemon
- Parsley
- Salt pepper
Steps
- Salt and pepper the gutted and cleaned trout then roll them in flour.
- Heat the oil in a non-stick pan and add 20 g of butter.
- When it foams, place the floured trout in the pan.
- Let them brown for 8-10 minutes on each side, over medium heat.
- Meanwhile, brown the dry almonds in a frying pan, squeeze the lemon and finely chop the parsley.
- Place the trout on a dish, without the cooking juices contained in the pan.
- Melt the rest of the butter in the pan wiped with a paper towel, add the lemon juice, parsley and toasted almonds, salt and pepper.
- Pour this sauce over the trout and serve immediately.
Number of person(s) : 4
Preparation time : 10 minutes
Cooking time: 10 minutes
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