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Trout Amandine
- Makes
4
Servings - Difficulty
Easy
By Brigit Binns
Published 2012
Ingredients
- Trout fillets,
4 1½ lb 750 g - Salt and freshly ground
Method
Toast the almonds
Place the fillets on a plate and season on both sides with salt and pepper. Heat a large frying pan over medium-low heat. Add the almonds and toast, stirring frequently, until they turn golden brown, 3–5 minutes. Transfer to a plate.
Cook the trout
Return the pan to medium-low heat. Spread the flour on a
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