Toasted Almonds, Lough Neagh Wild Trout, & Cream

Toasted Almonds, Lough Neagh Wild Trout, & Cream

POSTED ON Date: Monday July 12, 2021 BY EAT MORE FISH

QA 10 minutes, one pan , three ingredients recipe. A Rich & Delicious French Classic known as  “La Truite aux Amandes” (Trout & Almonds)

INGREDIENTS: Trout fillets or Salmon, Sliced Almonds, Creme Fraiche ( No affiliation.. But French Yoplait brand will not split.. ), Ground nut oil, & Seasoning.

METHOD: Simply start by tossing & toasting a big handful of Almonds in a very hot pan. Toasted not cremated so mind that pan and keep tossing around until  a nice Brown. Remove from the heat and spread on a baking tray to allow almonds to keep on drying while cooling down.

Return the pan to the heat, warm sufficiently, grease with very little groundnut oil add your pre-seasoned trout fillets portion skin side down.

Cook the fish according to thickness, a simple rule of thumb is to get the fish cooked 1 cm all around before flipping around to finish cooking the  fleshy side. Reduce heat to low, add your Creme Fraiche and almonds reserving a few for a final garnish.  Baste the fillets with the sauce while reducing to thicker but still runny consistency.

Serve with either boiled  Rice or  Pasta.

 

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