Almond trout

Name: Almond trout
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 4 Trout (about 375 g each); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 egg (size M); 4 TABLESPOONS Flour; 150 g flaked almonds; 2-3 TABLESPOONS clarified butter; 2 TABLESPOONS Butter

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

4 Trout (about 375 g each)
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 egg (size M)
4 TABLESPOONS Flour
150 g flaked almonds
2-3 TABLESPOONS clarified butter
2 TABLESPOONS Butter

Directions

1
From the trout, cut off the pectoral, ventral and dorsal fins with scissors in the direction of the head. Rinse under cold running water, cleaning the abdominal cavities. If there are any remains of the intestines in the abdominal cavities, remove them.
2
Dab trout dry. Season inside and outside with salt and pepper. Whisk the egg in a flat bowl. Pour flour onto an oblong plate. Turn the trout one after the other in the flour, knock off excess flour.
3
Then pull through the egg and roll in the almonds, press lightly. Heat the lard in 2 pans (if only 1 pan is used, first fry 2 trout, put them in the oven at approx. 50°C, then fry the other two).
4
Fry the trout on medium heat for 5-6 minutes on each side, the frying temperature must not be too low, then the fish sticks to the bottom of the pan, if the heat is too high the skin burns and it is not cooked inside.
5
Take out the trout. Drain frying fat. Melt the butter in the pan. Arrange the trout and sprinkle with the butter. Serve with boiled potatoes tossed in parsley butter.