Summary

Ingredients

• 2 trout (s) (rainbow trout), fresh, gutted
• 6 potato (s), waxy
• 1 bunch parsley, fresh, smooth
• 1 bunch parsley, fresh, frizzy
• 250 g almond (s), chopped
• 2 lime (s)
• 1 pinch (s) salt
• 1 pinch (s) pepper mix, coarsely ground
• 1 pinch (s) chervil, dried
• 6 slices rusks
• 1 piece (s) butter
• 2 cloves garlic
• 1 tablespoon juniper berries

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Instructions

1. Peel the potatoes, cut them in half with a knife (if they are very large) and place in a saucepan of water that is appropriately salted. Take so much water that it does not exceed the potatoes by much and already add some flat leaf parsley. Then cook the potatoes for 1/2 hour.
2. Meanwhile prepare 1 plate. Take two rusk slices at a time and rub them together over the plate to make breadcrumbs. Then add salt and pepper and a little chervil and mix.
3. In the belly of the trout, cut lime slices from the shell, as well as a pinch of salt, pepper, chervil and two stalks of flat-leaf parsley. In addition, a clove of garlic, which gets a few light cuts with the knife, so that the aroma is better distributed and a few juniper berries each.
4. The fresh trout should have a sufficiently moist surface - typical for the fish - so that you can turn them in the rusk crumbs from both sides without having to use additional egg (because the almonds are already very filling).
5. Take a large pan or two. Heat up and melt 1 tablespoon of butter in it, then add the trout. This happens after the potatoes have already boiled for 20 minutes.
6. Fry the trout, making sure the temperature is not too hot that the butter could burn. After turning it for the second time, simply sprinkle the almonds on top. The breaded sides of the trout can be peppered again and again with the roughly set pepper mill as desired, that makes them even crispier and more delicate.
7. The trout are in the pan for about 10-15 minutes - they are basically ready when the eyes show a clearly white point in the middle.
8. You can always add a piece of butter as you like. What remains in the pan besides the trout is the almond kernel butter sauce.
9. The almonds should brown after a while. Be careful with the heat of the pan, because a little too hot and breadcrumbs residues tend to burn with the butter. Then fry longer on a smaller flame. Make sure you always move the trout a little so that the delicious skin does not stick to the bottom of the pan.
10. When the potatoes are cooked (do a fork test), take a kitchen towel, grab the pot with the slightly angled lid to pour the water through the gap. Add salt to taste.
11. Then add a piece of butter to the potatoes. Finely chop the curly parsley and sprinkle over it. Now mix thoroughly with a wooden spoon.
12. Reduce the flame on the trout until you can no longer hear a loud sizzle and pour over the squeezed juice of a lime, but don`t forget the almonds as well. If the pan is still too hot, it can splash unexpectedly when the lime juice meets the hot butter.
13. The whole thing can now be arranged and served.
14. We recommend a glass of white wine or a grape juice and mineral water spritzer.
15. Tip: If that`s not enough on your plate, you can cut fresh carrots and kohlrabi into large pieces, salt and steam them in a saucepan with a little water. Fits perfectly with it.