Stéphane Reynaud

Truite aux Amandes

Trout with Almonds

Preparation info
  • For

    6

    • Difficulty

      Easy

    • Ready in

      35 min

Appears in
top 1000Ripailles: Traditional French Cuisine
Ripailles

By Stéphane Reynaud

Published 2008

  • About

Ingredients

  • Brown fario trout 6
  • Flour 50 g
  • Ground almonds 50

Method

  1. Clean the trout, washing the cavity well and wipe them with paper towel.
  2. Mix together the flour and the ground almonds. Roll the trout in this mixture.
  3. Melt the butter in a frying pan until it is foamy and add the trout. Brown the trout on a gentle heat for about 7 minutes on each side.
  4. Remove the trout and keep in a warm place in front of t