| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Barry, Fish |
4 |
Servings |
INGREDIENTS
| 4 |
|
6 to 8 oz trout, cleaned and trimmed |
| 6 |
|
Inch piece of cucumber |
| 2 |
tb |
Butter |
| 2 |
oz |
Slivered almonds |
| 1 |
tb |
Oil |
INSTRUCTIONS
Heat the oil in a large frying pan into which all the trout will fit in one
layer. Add the trout and saute gently for 3 minutes. Split the cucumber
lengthways, scoop out the seeds and cut across into slim halfmoons about
quarter-inch thick, Turn the trout over and saute for another 3 to 4
minutes. Add the butter and turn heat up until it foams. Put in cucumber
pieces, spread them around the pan, then add the almonds. Saute them
carefully until they start to turn golden, then take the pan off the heat
before the almonds can burn. Serve on warm plates with a good measure of
cucumber and almonds on each plate.
Source: Michael Barry, Yes! Magazine
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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