Crunchy almond trout

Name: Crunchy almond trout
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 4 ready-to-cook trout (à approx. 375 g); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 Eggs; 4 TABLESPOONS Flour; 150–200 g flaked almonds; 3-4 Tbsp clarified butter

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

4 ready-to-cook trout (à approx. 375 g)
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 Eggs
4 TABLESPOONS Flour
150–200 g flaked almonds
3-4 Tbsp clarified butter

Directions

1
From the trout, cut off the pectoral, ventral and dorsal fins with scissors in the direction of the head. Remove any remaining intestines from the abdominal cavities.
2
Rinse the trout under cold running water, cleaning the abdominal cavities well. Dab dry with kitchen paper. Season inside and outside with salt and pepper.
3
Whisk the eggs in a shallow bowl. Pour the flour and almonds onto an oblong plate. Turn the trout in the flour one after the other, beating off any excess flour.
4
Then pull the trout through the eggs while turning. Finally roll in the almonds and press them lightly. Heat clarified butter in two large pans.
5
Fry the fish on each side for 5-6 minutes at medium heat. The frying temperature must not be too low, otherwise the fish will stick to the bottom. If the heat is too high, the almonds will burn before the fish is cooked.
6
Cooking test: At the point where the dorsal fin is cut, the flesh of the fish must be easy to lift off the bone, soft and no longer glassy. Trout he-raise. Served with: parsley potatoes and green salad.