John Myers
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Almond Trout with Tourned Potatoes and Cucumber.
The perfect almond trout with tourned potatoes and cucumber. recipe with a picture and simple step-by-step instructions.
For the dressing:
- 4 tbsp Flaked almonds
- 3 tbsp Wheat flour
- 3 tbsp Salt
- 3 tbsp Pepper
- 3 tbsp Rapeseed oil has a neutral taste and odor, for frying
- 2 tbsp Water
- 1 tbsp Vinegar
- 1 tsp Provincial Herbs
- 1 tsp Salt
- 1 tsp Pepper
- 1 tsp Sugar
- 2 tbsp Rapeseed oil has a neutral taste and odor
Also:
- 0,5 Cucumber, fresh
- 3 Potatoes per person
- Salt water for boiling
- Mix water, vinegar, herbs, salt, pepper and sugar together well in a bowl. Finally add the oil and quickly beat again with a whisk until the dressing is creamy.
- Wash / dry the cucumber and cut into thin slices. Then add to the dressing and let it steep in the refrigerator.
- Tour the potatoes (with the tournament the potato is made into a spindle shape with six cuts), wash, boil and drain. Keep warm until further use.
- Meanwhile, rinse the trout under cold running water and pat dry. Season the inside and outside with salt and pepper. Place the almond flakes on a flat plate, roll the fish around and sprinkle with flour.
- Heat OIL in a pan. Fry the almond trout on each side over medium heat for approx. 6-10 minutes (depending on size). To prevent the fish from sticking to the bottom of the pan, shake the pan from time to time. Arrange the almond trout decoratively with potatoes and cucumber and serve.
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