How to make
The trout are cleaned, washed and sprinkled with salt. Leave them aside for about 30 minutes. Drain the fish from the water it has released and dry it with kitchen paper. Each fish is rolled in flour.
In a large skillet, heat butter - a full tablespoon.You can fry two pieces of fish at a time. Fry them for 4-5 minutes on both sides until they aquire a golden color. To fry the next two fish, add a little more butter.
Once the fish is fried, put the remaining butter in the pan. Add the sliced almonds and add the parsley, which is chopped in advance.
Fry them briefly. Remove the pan from the heat and squeeze the juice of one lemon. Season with salt and sprinkle with a pinch of black pepper, or according to your taste.
Serve and spreading the buttery almonds on each trout. Serve the fish hot. Garnish it as desired.
In this case, it is with strips of Chinese cabbage and carrot strings. I seasoned with salt, olive oil and vinegar. And as an extra, I added breaded onion slices, cherry tomatoes, a slice of lemon ... or just a fresh green salad with boiled potatoes.
The trout with almond topping is uniquely delicious.
