Put and Take Sverige
Rainbow trout amandine
Amandine is pan-fried rainbow trout plus a sauce that gets a minute of its own. The fish comes out. Butter and flaked almonds take over the pan until it smells nutty. Lemon. It is not a gratin and it is not just lemon on the side.
How to do it
The fish
Dry fillet, skin side first, the same patience as on the ordinary fry page. Turn briefly. Lift onto a plate and cover loosely.
The almond butter
The rest of the butter in the same pan. Flaked almonds. Stir. When it goes from pale to golden it is done — half a minute extra and it is burnt. Lemon juice stops the heat. Spoon over the fish. Parsley.
Serving
Boiled potatoes, or just bread that takes the sauce. Not a cream sauce — that is lemon and dill sauce.
Tips
Ready-toasted almonds from a bag work, but fresh flakes in the butter give more. Salt sparingly; the butter concentrates. Fillet first: fillet rainbow trout.
FAQ
Is it the same as ordinary pan-fried rainbow trout?
No. <a href="/tillaga/stekt-regnbage">Pan-fried rainbow trout</a> is the fish in butter. Here the sauce is butter and almonds that get a minute of their own in the pan after the fish comes out.
Whole fish?
Fillet takes the sauce best. Whole fish: fry it as usual and make the almond butter in another pan.
Do I need to freeze it?
No. Frying heats it through.