Trout In Almonds Sauce Croatian Way Recipes

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TROUT IN ALMONDS SAUCE - CROATIAN WAY



Trout in Almonds Sauce - Croatian Way image

This is northern Croatian recipe. In Mediterranean part they put garlic on trout (they put garlic on everything) but garlic as a very strong spice damages the delicate trout taste. Almond sauce is my invention, but as you can see, there is not much to invent. This gentle flavour combines very nicely.

Provided by nitko

Categories     Trout

Time 30m

Yield 4 portions, 4 serving(s)

Number Of Ingredients 8

1000 g trout (usually 4x250 g trout fish)
1 cup cornflour
salt
20 g almonds
40 g butter
100 ml brandy
200 g cream (cooking cream)
1/2 cup fresh parsley leaves (sliced)

Steps:

  • In order to prevent trout's to be slimy, after you clean them, cover them with salt and leave them for 1 hour or to become white. (Salt extracts liquid).
  • Wipe trout's with paper towel and cover them with corn flour.
  • Fry trout's on butter (add some oil to prevent butter burn).
  • When they are done on one side (if you have space in a pot) add cleaned almonds (white), or you can remove all trout's aside to hot place and than fry almonds until get brow.
  • Add brandy, flambé it and add cream and mix well.
  • Pour the sauce over trout's.
  • Serve with cooked potato.

Nutrition Facts : Calories 980.1, Fat 44.2, SaturatedFat 18, Cholesterol 221.9, Sodium 243.7, Carbohydrate 25.6, Fiber 3, Sugar 0.6, Protein 56.5

TROUT ALMONDINE



Trout Almondine image

A five star meal that's easy to prepare but will leave you feeling like a Michelin star chef! Perfectly pan-fried fish served with a buttery sauce of toasted almonds, lemon, and parsley - it's a showstopper!

Provided by Kimberly Killebrew

Categories     Entree     Main Dish

Time 25m

Number Of Ingredients 10

1/2 cup sliced almonds
8 3-4 oz trout filets (or four 6-8 ounce filets) ((can also use cod, halibut, mackerel, sole, flounder, or tilapia))
salt and freshly ground black pepper
3/4 cup all-purpose flour
2 tablespoons olive oil
1 tablespoon unsalted butter
For the Sauce:
8 tablespoons unsalted butter
1/4 cup freshly squeezed lemon juice
1/3 cup chopped fresh parsley

Steps:

  • Using a dry pan heated over medium-high heat, toast the sliced almonds on both sides until lightly browned. Be careful not to scorch them or they will be bitter. Set aside until ready to use.
  • Sprinkle both sides of the fish filets with salt and freshly ground black pepper.Place the flour in a shallow dish and dredge both sides of the filets in the flour. Shake off the excess flour.Heat the oil and 1 tablespoon butter in a non-stick skillet over medium-high heat. Fry the fish filets in batches, skin side down, until the skins are nicely browned. Carefully turn the fish filets over and cook the other side until the fish is done (the USDA recommends 145 degrees F. You can also test it by sticking a fork into the thickest part at an angle and give it a gentle twist so you can see into the flesh. Once the fish is opaque and has lost its translucent appearance is done.) Be careful not to overcook the fish or it will be dry.Transfer the fish to a warm plate and tent with foil while you prepare the sauce.
  • To make the sauce: Melt the butter in the same pan. Stir in the lemon juice, parsley and the toasted sliced almonds. Add salt and pepper to taste. Place two filets on each plate (or one large filet) and spoon some sauce over each filet. Serve immediately.

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