Almond trout with lamb's lettuce

For 4 people
  • 800 g potatoes
  • 4 Trout (approx. 375 g each)
  • Salt
  • Pepper
  • 1 Egg
  • 4 EL flour
  • 200 g Almond leaves
  • 120 g Butter or margarine
  • 200 g lamb's lettuce
  • 3 oranges
  • 1 lemon
  • 1 pinch Sugar
  • 1 Bund Parsley
50 minutes
Cook the potatoes for 20 minutes. Wash trout. Salt and pepper inside. Separate egg. Beat egg whites. Roll the trout in flour, egg white and flaked almonds. Fry in 100 g hot fat for 5-7 minutes on each side.
Wash the lettuce. Peel the oranges generously. Remove the orange fillets from the skinsCollect the juice. Halve the lemon, cut off four slices. Squeeze out the rest, mix with orange juice and season with salt, pepper and sugar.
Arrange the orange fillets and salad on small plates. Pour marinade on top. Peel the potatoes and toss in the remaining hot fat. Finely chop the parsley, except for a leftover to garnish, and sprinkle over the potatoes.
Arrange the trout with the potatoes on plates and garnish with parsley and lemon wedges.
1 person approx.:
  • 760 kcal
  • 3170 kJ


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