German cuisine · Fish & Seafood

Trout Meunière

Pan-fried trout in brown butter with almonds and parsley potatoes.

Ingredients · for 2 servings

• 2 trout
• Flour
• 100 g butter
• Sliced almonds
• Lemon
• Parsley potatoes

Instructions

1. Rinse the trout cold, pat very dry inside and out, season with salt and sour with a little lemon.
2. Put the parsley potatoes on to boil.
3. Dredge the trout in flour and shake off the excess.
4. Foam the butter in a large pan over medium heat and fry the trout for 4–5 min per side until golden brown; remove and keep warm.
5. Roast the almond slices in the butter at gentle heat for 1–2 min until lightly browned (they darken quickly).
6. Pour the almond butter over the trout and serve with lemon and the potatoes.