Almond trout with zucchini vegetables

For 4 people
  • 4 ready-to-cook trout (375 g each)
  • Salt
  • 4 EL flour
  • 4 EL Oil
  • 500 g Zucchini
  • 120 g Butter
  • Herbal pepper
  • 50 g almond flakes
  • Dill and tarragon
45 minutes
Wash the fish, pat dry, season with salt and turn in the flour. Heat the oil in a pan and fry the trout in portions over low heat for about 15 minutes. Keep warm.
In the meantime, clean and wash the zucchini and cut into thin slices. Heat 20 g butter and sauté the zucchini for about 5 minutes. Season with salt and herb pepper. Roast the almonds in a dry pan until golden brown.
Let the remaining butter froth. Arrange trout with the zucchini vegetables on plates. Scatter the almond flakes over the trout and baste with butter. Garnish with a bouquet of dill and tarragon.
Boiled potatoes taste great with it.
1 person approx:
  • 640 kcal
  • 2680 kJ
  • 36 g protein
  • 46 g fat
  • 11 g carbohydrates


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