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🍽️ Trout Meunière with Crispy Almonds

436 kcal · 30 min · 4 servings

Ingredients

• 4 trout (ready for kitchen, á 300 g)
• salt
• pepper (from the mill)
• 0.5 untreated lemon (juice)
• 2 handful fresh parsley
• flour (for dredging)
• 4 tbsp ghee
• 1 tbsp butter
• 3 tbsp sliced almonds
• lemon slice (for garnishing)

Instructions

1. 1. Rinse the trout under running water and pat them dry thoroughly with a kitchen towel.
2. 2. Season the fish inside and out with salt and pepper and drizzle with lemon juice.
3. 3. Wash the parsley, shake off excess water, and chop half of the leaves coarsely.
4. 4. Stuff the chopped parsley into the belly cavities of the fish.
5. 5. Spread the flour on a flat plate.
6. 6. Turn the fish in the flour until they are coated all over.
7. 7. Gently shake off any excess flour.
8. 8. Heat the ghee in a large pan.
9. 9. Fry the fish on each side for about 6 to 8 minutes until golden brown.
10. 10. Baste the fish with the fat occasionally to ensure even cooking.
11. 11. Check the cooking time: The fish is done when the dorsal fin can be pulled out easily.
12. 12. Remove the fish from the pan and place them on pre-warmed plates.
13. 13. Foam 2 tablespoons of butter in the same pan and let it turn slightly brown.
14. 14. Add the almonds and distribute the butter along with the almonds evenly over the fish.
15. 15. Season everything once more with a little salt and pepper.
16. 16. Garnish the trout with lemon slices and the remaining fresh parsley leaves.
17. 17. Serve the trout with boiled potatoes with salt.

Nutrition per serving

• kcal: 436
• Protein: 42 g · Fett/Fat: 28 g · Carbs: 5 g