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Saturday, August 31, 2013

Truite aux Amandes / Trout with Almonds


Today's mission was to buy an ironing table. I've been looking for one for the past several months, but I found that the only ones I found were really expensive. Truthfully, an ironing table is not something I want to invest a lot of money in. In one of the weekly brochures we received, there was one for sale for only half the usual price. Unfortunately for me when I got to the store all the ironing tables were sold out! Boo! I guess I'm not the only one on the lookout for cheap ironing table! But I didn't go back home empty-handed. I found some gorgeous whole rainbow trout. Yummy!


When I was about 16 years old, I remember Dad and I having lunch at the only French restaurant then in Cebu, Philippines. It was located in The Village, or what is now known as IT Park. I thought that it was a really good restaurant - too bad it closed down! Anyways, Dad and I were on a lunch date and per the chef's recommendation we both ordered Truite aux Amandes / Trout with Almonds. I wasn't sure of my choice, but Dad let me know how good it was if done properly. Up to now, it's still the best fish dish I've ever had. Then last year when I went to Belgium with my niece, I ordered Trout at the restaurant (click here for the post) and again I absolutely loved it! There's not much I don't like, but I really really really love Trout!



I bought 3 beautiful Rainbow Trouts, perfectly cleaned. Rinse the fish and dry with a kitchen towel.



In a frying pan, heat some oil and butter.



Season the inner and outer part of the fish with salt and black pepper.



Cover the fish with flour. Shake off excess, then transfer to the frying pan.



Fry the fish for 8 minutes, turn over the fish carefully, then fry the other side for 8 minutes too. Transfer to a serving plate. Add the juice of one lemon to the frying pan and deglaze the pan. Add 50 grams of grilled sliced almonds. Stir for a minute.



Top the fish with the almond and lemon sauce. Season with salt and black pepper if desired. Serve hot and enjoy!



Lunch is served: Truite aux Amandes and Steamed Mixed Vegetables

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