About this recipe:A simple, yet delicious way of preparing trout. A trout is dredged in flour, pan-fried and served with a butter-almond sauce. Enjoy with rice, potatoes or pasta.
2 (285g) whole trout, pan-dressed
salt and pepper to taste
4 tablespoons plain flour
50g flaked almonds
2 tablespoons lemon juice
1 tablespoon chopped fresh parsley, for garnish
8 slices lemon, for garnish
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Method Prep:15min › Cook:20min › Ready in:35min
Rinse and pat dry trout. Season inside and out with salt and pepper to taste. Dredge trout in flour.
Heat 1/2 of the butter in large frying pan over high heat until melted. Add trout and brown both sides. Lower heat to medium and cook for about 5 minutes on each side or until cooked through. Remove trout to a serving plate and keep warm.
Wipe out pan and add remaining butter. Cook butter over medium heat until it just begins to brown. Add the almonds and brown.
Pour sauce and almonds over fish and sprinkle with lemon juice and parsley. Garnish with fresh lemon slices.