| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Campanile | 4 | Servings | |
INGREDIENTS
| 4 | Trout | |
| 150 | g | Flaked almonds. |
| 60 | g | Flour. |
| 5 | T | Groundnut oil. |
| Salt |
INSTRUCTIONS
Pour the flour into a dish. Rince the fish, wipe dry, season with salt, then dip them in the flour. 2 Heat the oil in a large frying pan. Fry the fish over a low heat, 7 minutes on each side. 3 Arrange them on a serving dish and keep them warm. 4 Heat a spoonful of oil in a small frying pan and fry the almonds for 1 or 2 minutes until golden. Use to decorate the trout, and serve immediately. Trout was the first fish to be farmed using the artificial fertilisation method developed in the 15th century by Dom Pinchon at the Abbey de Reome in Burgundy. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 247
Calories From Fat: 77
Total Fat: 8.6g
Cholesterol: 197.2mg
Sodium: 210.3mg
Potassium: 812.8mg
Carbohydrates: 0g
Fiber: 0g
Sugar: 0g
Protein: 39.9g