Here’s a delicious recipe that is perfect for sharing. Deboning the fish can be quite a task, but it is worth it. You can enjoy each bite of the fish without worrying about the bones. The butter and nuts are perfect compliments to the fish. They have a subtle taste that makes the fish tastier. This dish is best eaten with vegetables or rice.

 

Serves 2

Ingredients:

2 rainbow trouts

Flour for coating

60g butter

1/4 cup sliced almonds

3 garlic cloves, minced

2 tablespoons lemon juice

1 tablespoon fresh parsley, finely chopped

Salt and freshly ground pepper to taste

 

Wash the trout and pat it dry using paper towels. Debone it by cutting it open and placing it on a flat surface, with the skin side up. Use a rolling pin to run along the backbone starting from the tail while pressing down gently. Turn the fish over and use a pair of scissors to cut through the backbone. Remove the backbone and check for remaining bones. Trim fins with scissors. Do the same for the other fish.

Dredge the fish in flour and melt half of the butter in a skillet under medium heat. Fry the fish for 4-6 minutes on each side or until it is golden brown. Transfer to a heated plate and cover it with foil.

Heat the remaining butter in the skillet and sauté the garlic for 2 minutes or until it becomes fragrant. Add the almonds and cook it for 5 minutes or until it becomes golden brown. Add the lemon juice and parsley; season it with salt and pepper. Mix well. Pour the sauce over the trout and serve immediately.

 

Photo Courtesy Of: jules:stonesoup