Wash the trout, moisten with milk and coat with flour. Fry the
trout 8 minutes on each side in butter with oil.
Fry the shredded almonds in a dry pan. Add butter and
chopped parsley and fry for another two minutes.
Place a trout on a plate and spoon the almonds on top.
Garnish with lemon wedges.
In this version (photo), the trout is accompanied by a
bearnaise sauce, broccoli mousse and fennel purée.
trout with almonds
lemon
parsley
butter
olive oil
salt & peter
taste and tradition
the fiery passion
Wash the trout, moisten with milk and coat with
flour. Fry the trout 8 minutes on each side in
butter with oil.
Fry the shredded almonds in a dry pan. Add
butter and chopped parsley and fry for another
two minutes.
Place a trout on a plate and spoon the almonds
on top. Garnish with lemon wedges.
In this version (photo), the trout is accompanied
by a bearnaise sauce, broccoli mousse and
fennel purée.
trout with almonds
lemon
parsley
butter
olive oil
salt & peter
taste and tradition
the fiery passion
