Trout Almondine
Trout Almondine

Ingredients

Method

  • 2 trout or similar fish fillets
  • 200ml milk
  • 2 tbsp ground almonds
  • 2 tbsp seasoned flour
  • 1 tbsp olive oil
  • 50g butter
  • 2 tbsp flaked almonds
  • 2 tbsp finely chopped parsley
  • 1 tbsp capers, finely chopped
  • 1 lemon, zest and juice
  • Take two bowls, and add the milk to the first and the seasoned flour and ground almonds to the second. Dip the fish into the milk, then press into the flour mixture to completely cover. Fry in half the butter and all of the olive oil, skin-side up, for 2 minutes. When golden, flip the fillets and cook on the skin side for 5 minutes, or until cooked through.
  • Add the rest of the butter to the pan, allow it to bubble and then add the flaked almonds. Cook for a few minutes, then tip in the capers, parsley, lemon zest and juice. Warm through for about a minute, then serve the fish fillets on a plate and sprinkle over the zesty flaked almond mix. Serve with salads.
30 mins
2 serving
This recipe pairs perfectly with the Domaine Gueguen Bourgogne Aligoté 2019 from Chablis, France.

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