Trout with Almonds from The Times Cookery Book by Katie Stewart
Whole almonds, freshly blanched and cut into thin slivers give the best results. Flaked almonds could be used instead. Cover the whole, unblanched almonds with boiling water and allow to stand for ...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at app.ckbk.com.
Ingredients
- 4 trout
- juice of ½ lemon
- 2 oz (50 g) unblanched almonds
- seasoned flour
- 3 oz (75 g) butter
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