Almond Trout

Name: Almond Trout
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 1 piece Rainbow trout; 50g Flour; 1 parsley; 50g Unsalted butter; 30g Salty butter; 1 lemon; 50g almond slices

by Xiaojun_Joanne

4.7 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

3

Trout is widely distributed in rivers around the world and is one of the main food fish in Europe and America. As a close relative of salmon, trout has a similar appearance to salmon, and it has a bad reputation in China because it is often used by unscrupulous merchants to pretend to be salmon. But in fact, it is more delicate than salmon and has a lighter flavor. The trout selected this time is rainbow trout, and its colorful, rainbow-like skin is its distinguishing feature. Rainbow trout is native to the United States and has been introduced to China. It has been successfully farmed in North China and Northeast China.

Ingredients

Almond Trout

1. Heat the unsalted butter in a water bath to evaporate the water and remove impurities, leaving pure and bright purified butter.

2. Remove the fins and internal organs of the trout, and use a kitchen paper towel to absorb the excess juice.

3. Sprinkle flour in a saucer of appropriate size, grind in black pepper and salt, and stir well. Dip flour on both sides of the fish and shake off the excess flour.

4. Heat the clarified unsalted butter in a frying pan over medium-low heat, add the trout and fry until golden. Turn it over and fry the other side until golden brown. Make sure that the fish is cooked. If it is not cooked, it can be baked in an oven at 160-170°C until fully cooked.

5. Melt the salted butter in a small pot until the butter darkens. Add almond slices, stir fry over low heat until it turns yellow, squeeze in lemon juice to dissolve the solids at the bottom of the pot, and boil.

6. Gently peel off the fish skin and serve on a plate. Finely chop parsley and sprinkle with butter-fried almonds.

Tips:
1. If you can't buy trout, freshwater fish such as bass can be substituted. You can also try salmon.
2. The meat of trout is delicate and tender. Be careful when turning it over and peeling it, and try not to damage the fish.
3. If conditions permit, fish can be fried in an oval-shaped special pan. You can also cut off the fish head to make the shape more regular, which is more suitable for ordinary round pots.