John Myers
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Almond Trout with Fried Fennel
The perfect almond trout with fried fennel recipe with a picture and simple step-by-step instructions.
Almond trout
- 2 Trout, fresh
- 3 Organic lemons
- 1 bag Organic parsley (frozen, 75 g)
- 2 tbsp Flour
- 1 Egg
- 3 tbsp Breadcrumbs
- 1,5 tbsp Almonds, chopped
- 200 g Butter
- Salt pepper
- Worcester sauce
Fried fennel
- 1 Pck. Finocchio (fennel, 4 pieces, 500 g)
- 125 ml Delicacy broth (instant)
- 100 ml White wine, dry
- 2 tbsp Olive oil
- 1 tsp Butter
- 4 tsp Breadcrumbs
- Salt pepper
- Nutmeg, grated
This makes trout very crispy. . .
- Wash the trout freshly bought at the fish stall at the fresh market – including or even the ones caught yourself – in your own galley at home. Pat dry gently. Drizzle with the fresh juice of 1 lemon. Salt and pepper on all sides. Sprinkle freshly on the inside with the fresh parsley from the bag.
- Turn both trout one after the other in the flour, beaten egg and breadcrumbs mixed with almonds. Press the breading down well.
- Heat the butter in a large oval pan (an oval roasting lid will do the same). Fry trout in it for 8-10 minutes (depending on size).
- Mix two tablespoons of parsley, 1 tablespoon of lemon juice and a couple of dashes of Worcester sauce in the hot butter.
. . . und Fenchel ganz geschmackig
- Remove the Italian style fennel bulbs from the package. Cut off the outer leaf layer, long stems and the end of the root (just about). To wash. Drain. Cut the tubers vertically (!) Into even slices about 1.5 cm thick.
- Bring the stock and white wine to the boil in a suitable saucepan. Season well with salt, pepper and nutmeg. Place the fennel slices in the boiling broth. Cook for 10 minutes.
- Lift out the fennel slices with a slotted spoon that will hopefully be in your own home galley. Drain very well (!) And pat dry with kitchen paper.
- Heat the olive oil in a pan. Fry the drained fennel slices in it until golden brown. Mix in a tablespoon of parsley. Fry briefly.
- Melt the butter in a small pan. Roast the breadcrumbs until golden brown while stirring.
This is how everything comes to the table:
- Place the almond trout from the pan on a nice (fish) plate. Place the fried fennel vegetables, doused with hot trout fat and sprinkled with roasted breadcrumbs. There is also boiled potatoes. Garnish with lemon wedges.
Koch-Sepp tip:
- You can always tell whether a trout is freshly caught by its appearance and smell: it has a strong, shiny skin color; fresh and clear looking mucus; firm, elastic flesh; no gray gills and no dull, sunken eyes. And trout must never smell like fish!
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