Almond trout with zucchini vegetables

Name: Almond trout with zucchini vegetables
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 4 ready-to-cook trout (à 375 g); 7-10 Tbsp Salt; 4 TABLESPOONS Flour; 4 TABLESPOONS Oil; 500 g Courgette; 120 g Butter; 7-10 Tbsp Herb pepper; 50 g flaked almonds; 7-10 Tbsp Dill and tarragon

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

4 ready-to-cook trout (à 375 g)
7-10 Tbsp Salt
4 TABLESPOONS Flour
4 TABLESPOONS Oil
500 g Courgette
120 g Butter
7-10 Tbsp Herb pepper
50 g flaked almonds
7-10 Tbsp Dill and tarragon

Directions

1
Wash the fish, dab dry, salt lightly and turn in the flour. Heat the oil in a pan and fry the trout in it in portions over a low heat all around for about 15 minutes. Keep warm.
2
In the meantime, clean and wash the courgettes and slice them into thin slices. Heat 20 g butter and steam the zucchini for about 5 minutes. Season with salt and herb pepper. Roast the almonds in a dry pan until golden brown.
3
Froth the rest of the butter. Arrange the trout with the zucchini vegetables on plates. Sprinkle almond flakes over the trout and pour butter over them. Garnish with a bouquet of dill and tarragon.
4
Boiled potatoes taste good with it.