Almond trout with zucchini vegetables
- 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
light
- 1.
- 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.
- 2.
- 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.
- 3.
- 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.
- 4.
- 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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