Fried trout in ginger cream

Ingredients for 2 servings:

• 2 trout, approx. 250 g each
• 2 tbsp lemon juice
• salt and pepper
• Flour
• 2 tbsp oil for frying
• 40 ml white wine
• 150 g cream
• 1 ½ tsp ginger root, freshly grated
• 2 tbsp almond flakes, roasted

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 30 minutes

also possible with other types of fish

Wash the trout, pat dry, trim off the head and tail, brush with lemon juice, and season with salt and pepper. Marinate for about 1 hour. Heat the oil in a pan. Coat the trout in flour and fry for about 10-12 minutes until golden brown on both sides. Drain the drippings. Add the white wine, cream, and ginger. Season with salt and pepper and simmer for 1 minute on each side. Arrange the trout on plates. Allow the sauce to reduce slightly, if necessary, and pour it over the fish. Sprinkle the flaked almonds over the trout. Serve with boiled potatoes.