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🍽️ Pan-fried Trout with Almonds and Grapes

692 kcal · 30 min · 4 servings

Ingredients

• 50 g clarified butter
• 4 whole trout (approx. 300 g each)
• 1 untreated lemon (juice)
• salt
• pepper (from the mill)
• 0.5 bunch parsley
• 4 sprigs dill
• flour (for dredging)
• 125 ml dry white wine
• 250 g light seedless grapes
• 1 tbsp butter
• 100 ml dry white wine
• 150 ml fish stock
• 100 ml whipping cream (at least 30% fat content)
• 100 g sliced, toasted almond kernels
• dill (for garnish)
• lemon wedges (for garnish)

Instructions

1. 1. Preheat the oven to 180 degrees Celsius with top and bottom heat.
2. 2. Heat the ghee (clarified butter) in a casserole dish or frying pan.
3. 3. Cut off the heads from the trout.
4. 4. Wash the fish thoroughly and pat them dry with a kitchen towel.
5. 5. Drizzle the trout with lemon juice.
6. 6. Season the fish with salt and pepper on both the inside and outside.
7. 7. Wash the herbs and remove the tough stems.
8. 8. Roughly chop the herbs.
9. 9. Stuff the chopped herbs into the inside of the trout.
10. 10. Coat the fish in flour.
11. 11. Shake off any excess flour from the fish.
12. 12. Fry the trout in the hot fat on both sides until browned.
13. 13. Deglaze the pan with white wine.
14. 14. Place the fish in the oven.
15. 15. Bake the trout for 15 to 20 minutes, depending on their size.
16. 16. Wash the grapes and cut them in half.
17. 17. Fry the grapes in butter.
18. 18. Deglaze the grapes with wine.
19. 19. Reduce the liquid by half by letting it simmer.
20. 20. Pour the fish stock into the grape mixture.
21. 21. Season the sauce with salt and pepper.
22. 22. Stir the cream into the sauce.
23. 23. Bring the sauce to a brief boil.
24. 24. Fold the almonds into the sauce.
25. 25. Distribute the sauce over the cooked fish.
26. 26. Garnish the dish with dill and lemon wedges.
27. 27. Serve the trout hot.

Nutrition per serving

• kcal: 692
• Protein: 49 g · Fett/Fat: 43 g · Carbs: 16 g