| Trout Fried in Almonds with Herb Butter |
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This is a really great way to cook white trout. What makes
it so wonderful is the combination of textures -- tender,
juicy, and crunchy all at once. It is also incredibly
easy to make and only takes about 15 minutes. Sides: Mashed potatoes and snap peas go really well with this fish. Wine: Gewürztraminer or Riesling |
| Serves 4 |
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| Ingredients | Directions |
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4 Tbsp softened butter 1 mashed garlic clove 1 tsp chopped parsley and/or dill 1 tsp chopped chives 1/2 tsp lemon juice 1/8 tsp pepper |
Herb butter (make at least 2 hours in advance): If using unsalted butter add salt to taste (about 1/8 tsp). Add all the other ingredients, and mix well. Put into fridge at least for 2 hours. Freeze what you won't use within couple of days. |
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4 white trout fillets 1/2 tsp salt 1/8 tsp pepper 1 cup sliced almonds 2 eggs 4 Tbsp olive oil 10-12 inch frying pan |
Preheat oven to 250F. Chop sliced almonds in a food processor into small pieces. Pour into a plate. Beat eggs together until well blended in a pyrex dish large enough to hold a fillet. Season trout fillets with salt and pepper on both sides. Put 2 Tbsp oil in a frying pan and set on medium high heat. When the pan is hot, dip both sides of 2 fillets into eggs, then into almonds, and fry in oil for 2 minutes on each side or until nuts are brown. Remove to an oven proof dish and put into the oven to keep warm while frying the second 2 fillets. Pour more oil into the pan if needed and repeat with the other 2 fillets. Pour 1-2 tsp of melted herb butter over each fillet before serving. |