Trout in almond coat & creamy leek


 

Ingredients:
(for 2 people)
For the fish
- 1 trout, about 350 gr
- 1 egg
- 10 almonds
- flour (I take spelt)
- 1 tbsp cream
- 2 tbsp butter (or 1 butter, 1 coconut oil)
- parsley to decorate
For the veggies
- 2 leek
- 1/3 cup sour cream
- 2 tbsp butter
- (pastis, if you like)

Preparation:
Fish
- filet the trout; take out the bones (I use a pair of tweezers that I reserve for kitchen use). Prepare flour; ground almonds (I use wax paper to spread flour and almonds, separately). Coat filets on both sides with flour. Beat egg with cream. Use forks to lift filets, turn in egg/cream mixture. Turn in almonds. Heat pan, place fat, fry fish golden brown and until done on the inside. Serve with parsley
Veggies
- cut leeks in thin slices; heat pan, place butter, then sautee leek until soft. Add cream and heat through until it becomes firm again. If you like, add a spoon or two of pastis, heat until all has evaporated.

 

Taste notes:
This is delicious. Trout with almond is a classic. The leek is creamy, and if you like pastis, then you really will like the combination with leek. (I served it after returning from a one-week trip. Nice home coming.)