Trout Fillets in Almonds
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 8 trout fillet (s), fresh
- 250 g flaked almonds
- 250 g butter
- 1 egg (s)
- 50 ml cream
- 1 lemon (s), add the juice
- Flour
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Clean and debone the fish fillets.
- Crumble 2/3 of the almonds in the food processor or mortar and then mix again with the remaining almonds.
- Season the fillets lightly with lemon juice, salt and pepper and bread them. First roll in the beaten egg with the cream, then flour and finally toss in the almond crumbs. Lightly press the almonds.
- Melt the butter in the pan and fry the trout fillets very carefully (with little heat, but a little longer!). When the almond coating is golden brown in color, the fish is cooked through and juicy. If the heat is too high, the almonds will burn.
- Boiled potatoes and a lettuce with yogurt or cream dressing go well with it.
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