Ingredients
- 2 fresh rainbow troutÂ
- Lemon juice
- Salt
- Corn flour or wheat flourÂ
- 100 g butterÂ
- Parsley, finely choppedÂ
- 100 g sliced almonds
Instructions
- Thoroughly rinse the trout under running water and pat dry. Season the trout well with salt inside and out, sprinkle with lemon juice and roll in flour. This will make the skin extra crispy.
- Heat the butter in a large enough frying pan so that the fish fits entirely. Fry the trout over a medium heat for about 6 – 8 minutes on each side, depending on their size, until crispy.
- Fry the almonds in another pan with butter until golden brown.
- Arrange the trout on a plate, top with the almonds and butter and sprinkle with parsley.Â
Recipe & Picture: Anne Lommel
Notes
Pairs beautifully with boiled potatoes or a green salad.
