Almond trout with corn salad
DIFFICULTY
easy
easy
RATING
COOK TIME
50 mins
50 mins
TOTAL TIME
50 mins
50 mins
Ingredients
Servings:
4
- 800 g Potatoes
- 4 Trout (about 375 g each)
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1 Egg
- 4 TABLESPOONS Flour
- 200 g Almond leaves
- 120 g Butter or margarine
- 200 g Lamb's lettuce
- 3 Oranges
- 1 Lemon
- 1 pinch Sugar
- 1 collar Parsley
Directions
- 1
Cook the potatoes for 20 minutes. Wash the trout. Salt and pepper inside. Separate egg. Beat the egg white. Roll trout in flour, egg white and almond flakes. Fry in 100 g hot fat for 5-7 minutes on each side.
- 2
Wash the salad. Peel oranges generously. Remove the orange fillets from their skins and collect the juice. Halve the lemon, cut off four slices. Squeeze the rest, mix with orange juice and season with salt, pepper and sugar.
- 3
Arrange orange filets and salad on small plates. Pour marinade over them. Peel the potatoes and toss in the remaining hot fat. Finely chop parsley, except for a little bit for garnishing, and sprinkle over the potatoes.
- 4
Arrange the trout with the potatoes on plates and garnish with parsley and lemon slices.
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