This dish isn’t complicated at all. Try it with a nice green salad on the side and you’ll have perfection in a few minutes.
Serves: 4 Prep. time:15′ Cooks in: 20′ Ready in: 35′
4 trouts, whole fish, cleaned
a few sprigs oregano
a few sprigs fennel
150 g flaked almonds, toasted
1 tbsp extra-virgin olive oil
Season fish with salt and pepper inside out. Fill in with herb sprigs.
Dust fish with flour. Melt 50 g butter with the oil and when hot fry fish in batches on both sides until a nice thin crust is formed. Melt more butter if necessary, always adding 1 tbsp oil.
Drain on kitchen paper and transfer on plates, sprinkling with almonds. Serve immediately.
Photo: George Drakopoulos – Food styling: Τina Webb
Και η συνταγή στα ελληνικά: Πέστροφα τηγανητή σε βούτυρο