Trout In Almonds Sauce Croatian Way Recipes

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.

Steps:

• Heat oven to 190C/fan 170C/gas 5. Tip the pepper, tomatoes, garlic, oil and vinegar into a roasting tin, then toss them together. Roast for 20 mins, then make a space in the roasting tin for the trout fillets, scattering with the almonds and a little salt and pepper.
• Return to the oven for a further 10-15 mins, until the fish is cooked and the almonds lightly toasted. Serve with lemon wedges for squeezing over and a rocket salad on the side.

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.

Steps:

• Lightly coat a large skillet with cooking spray. Place over medium-high heat. Sprinkle the trout with the salt, and season with pepper; gently place 2 fillets in skillet, skin sides up. Reduce heat to medium, and cook until undersides are golden brown, 4 to 5 minutes. Carefully flip fish, using two spatulas if necessary. Cook until fish is slightly flaky in center when poked with a fork, about 2 minutes more. Transfer fish to a platter; keep warm. Wipe out skillet, and repeat with remaining 2 fillets.
• Wipe out skillet; add oil and almonds. Cook over medium heat, stirring, until almonds start to turn golden, about 1 minute. Remove from heat, and immediately add parsley and lemon zest; stir to combine. Stir in lemon juice; as soon as it starts to bubble, pour sauce over fish. Serve immediately.

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Process almonds, parsley, shallots, and bread crumbs in a food processor. Stir in bread crumbs, lemon juice, salt, and pepper.
• Rub mixture over trout fillets.
• Grill fillets, skin-side down, until trout flakes easily with a fork, 6 to 8 minutes.
• Garnish fillets with fresh dill before serving.

Steps:

• Heat 1 tsp of the olive oil with the butter in a large non-stick frying pan until it just starts to sizzle. Add the fish, skin-side down, and fry for 10-15 mins - basting often until the skin is crisp and the flesh has cooked through - then turn over for a min. Remove and keep warm.
• Add the remaining oil to the pan and tip in the bacon lardons and croutons. Fry for about 10 mins until crisp. Meanwhile, toast the flaked almonds in a dry pan over a medium heat. In a small bowl, whisk together the oil and vinegar for the dressing with some seasoning, then set aside. Toss the watercress, beetroot, lardons, croutons, almonds and dressing together in a large bowl. Sit a trout fillet on each plate and serve with the salad on the side.