Almond trout with sage
Instructions
Eviscerated trout, after having opened with a cut along the belly.
Wash and dry them.
Flour them and fry them in oil and butter 3 minutes per side, then keep them aside, warm.
You blast the almond flakes in the bottom of cooking fish, then drizzle with the lemon juice, filtered and few drops of Worcester.
Prepare a batter by mixing a spoonful of flour with the egg, milk and a pinch of salt.
Soak up the Sage leaves and FRY in plenty of oil.
Trout served salted and sprinkled them with lemon and almond sauce, accompanied with fried Sage leaves.
Ingredients and dosing for 4 persons
- 1000 g of trout (fish 250 g each)
- 50 g of flour
- 50 g of almond slivers
- 1 egg
- 1 lemon
- 1/2 cup of milk
- 12 leaves of sage
- Worcestershire sauce
- 20 g of butter
- 3 tablespoons of olive oil
- Salt