Trout In Almonds Sauce Croatian Way Recipes

TROUT ALMONDINE

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.

TROUT IN ALMONDS SAUCE - CROATIAN WAY

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.

TROUT IN ALMONDS SAUCE – CROATIAN WAY

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.

BAKED TROUT WITH SPICY ALMOND AND COCONUT SAUCE

Steps:

• Rinse the fish under running water.
• Sprinkle the fish with half the lemon juice and place in oven proof dish.
• Preheat oven 190c/375f/Gas5.
• In a bowl, mix together the tomato puree, ground almonds, ginger pulp,garlic pulp, Tabasco sauce, garam masala, yoghurt, salt, cocnut milk, coriander and the remaining lemon juice.
• Pour in 125ml/4fl.
• oz water and blend everything together.
• In a frying pan, heat the oil with the bay leaf, cardamoms and cinnamon for 30 seconds.
• Pour the sauce mixture into this and bring to the boil.
• reduce the heat and cook for a further 1-2 minutes.
• Pour over the trout (or fish of your choice) and bake in oven for 15-20 minutes.

TROUT WITH ALMOND-PARSLEY BUTTER

Steps:

• Cook oil and garlic in a large pot over medium heat until garlic begins to sizzle, about 1 minute. Add spinach, season with salt, cover, and cook, stirring once, until just wilted, about 2 minutes. Drain excess liquid and set aside. Meanwhile, in a small bowl, combine 3 tablespoons butter, almonds, lemon zest, and parsley. Season with salt and pepper and set aside.
• Set broiler to high, with a rack in top position. Melt remaining 1 tablespoon butter and brush onto flesh sides of fish. Season with salt and pepper. Lightly dust buttered sides of fish with flour, tapping off excess.
• Brush a rimmed baking sheet with oil; arrange fish flesh-side up and broil until just cooked through, about 5 minutes. Using two spatulas, transfer to plates. Dollop with almond butter and serve with spinach and lemon wedges.