Trout in Almonds Sauce – Croatian Way |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 8 |
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This is northern Croatian recipe. In Mediterranean part they put garlic on trout (they put garlic on everything) but garlic as a very strong spice damages the delicate trout taste. Almond sauce is my invention, but as you can see, there is not much to invent. This gentle flavour combines very nicely. Ingredients:
1000 g trout (usually 4x250 g trout fish) |
1 cup cornflour |
salt |
20 g almonds |
40 g butter |
100 ml brandy |
200 g cream (cooking cream) |
1/2 cup fresh parsley leaves (sliced) |
Directions:
1. 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).
2. Wipe trout’s with paper towel and cover them with corn flour.
3. Fry trout’s on butter (add some oil to prevent butter burn).
4. 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.
5. Add brandy, flambé it and add cream and mix well.
6. Pour the sauce over trout’s.
7. Serve with cooked potato.
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