|Rainbow Trout with Almonds|
The cooking on low temperature makes sure that the fish wont dry out and it get a wonderful nutty crust without burning the almond flakes. A good knob of butter is also important for the flavour.
The combination of almonds and brandy make a wonderful sauce and give a distinctive taste to the fish. I bought some rainbow trout. The dish is served with leftover sour cream mash and green bean salad.
|not many ingredients|
2 rainbow trouts together 500 g
1 plate covered with seasoned flour
1 tbsp oil
3 tbsp butter
50 g almond flakes
50 ml Brandy - I used Osborne Veterano Solera
a bit of spring onion and some parsley
Clean the trouts and if you like, cut off the head of the fish.
Season inside and press the trouts into the seasoned flour
In a large pan heat up the oil and 1 tbsp of butter and on medium heat bake the trout on one side for 3 minutes, then turn and cover the baked side with almond flakes. Bake an other 3 minutes, then turn and cover the other side with almond flakes. Put the rest of the butter in the pan. After 2 minutes turn and turn again so both sides with almonds get some heat. Have a lid close by and put the Brandy in the pan and cover up. Shut down the heat. Let it rest for 2 - 3 minutes.
|and now comes the Brandy|