Almond trout

Name: Almond trout
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 6 Stem(s) Parsley; 800 g Potatoes; 7-10 Tbsp Salt; 4 Trout (about 375 g each); 7-10 Tbsp Pepper; 1 egg (size M); 4 TABLESPOONS Flour; 150 g flaked almonds; 50 g clarified butter; 1 Lettuce; 100 g Whipped cream; 100 ml Milk; 1-2 TABLESPOONS Sugar; 1-2 TABLESPOONS Lemon juice

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

6 Stem(s) Parsley
800 g Potatoes
7-10 Tbsp Salt
4 Trout (about 375 g each)
7-10 Tbsp Pepper
1 egg (size M)
4 TABLESPOONS Flour
150 g flaked almonds
50 g clarified butter
1 Lettuce
100 g Whipped cream
100 ml Milk
1-2 TABLESPOONS Sugar
1-2 TABLESPOONS Lemon juice

Directions

1
Wash parsley, shake dry, pluck leaves from the stalks and chop. Peel and wash potatoes and cook in boiling salted water for 15-20 minutes. Wash trout, season inside with salt and pepper.
2
Egg whipped. Roll the trout in flour, egg and flaked almonds one after the other. Heat clarified butter and fry trout on each side for 5-7 minutes. Clean and wash the salad and spin dry in a salad spinner.
3
Season cream and milk with sugar, lemon juice and 1 pinch of salt, pour over the salad. Remove the trout. Turn the potatoes first in the frying fat, then in the parsley. Arrange trout and potatoes on suitable plates.
4
Add the salad.