Truchas Con Salsa De Almendras
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 7 mins |
| Total Time | 32 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 trout (s), approx. 250 g each, ready to cook
- 1 handful almond (s), peeled
- 2 cloves garlic)
- 1 lemon (s), add the juice from it
- 8 tablespoon olive oil
- some flour
- some stalks parsley
- 1 glass white wine
- some cornmeal
- salt
Print Recipe
Pin Recipe Instructions
- Fry the cleaned, salted and floured trout in a pan with the oil on both sides until they have a little color. Remove.
- Toast the garlic cut into pieces and the coarsely chopped almonds in the same oil. Then grind this mixture and the parsley very finely in a mortar or hand blender. Add the juice from the lemon, the oil (from the pan), the wine and the cornmeal. Mix it up again. To taste.
- Put the trout in an ovenproof dish and pour the almond sauce over them. Let it steep in a preheated oven (200ºC) for about 5 - 7 minutes.
- Garnish:
- Rosemary potatoes or baguette.
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