Ingredients
1000 g trout fish (usually: 4x250 g trout fish)
1 cup corn flour
salt
20 g almonds
40 g butter
100 ml brandy
200 g cream (cooking cream)
½ cup parsley leaves (sliced)
Preparation
In order to prevent trout’s to be slimy, after you clean them, cover them with salt and leave them for 1 hour or to become white. (Salt extracts liquid). Wipe trout’s with paper towel and cover them with corn flour. Fry trout’s on butter (add some oil to prevent butter burn). When they are done on one side (if you have space in a pot) add cleaned almonds (white), or you can remove all trout’s aside to hot place and than fry almonds until get brow. Add brandy, flambé it and add cream and mix well. Pour the sauce over trout’s. Serve with cooked potato.
