Preparation
- Season the trout inside and out with salt and pepper, sprinkle the insides with lemon juice and stuff with chopped herbs.
- Dredge the fish in the flour and fry at once in hot clarified butter, in two pans or one after the other. Turn after 2 to 3 minutes, once they have taken colour.
- Add a spoonful of butter to each pan, put the lid on and let the trout steep for about 5 minutes. Take out and keep warm.
- Melt the remaining butter in the frying fat, add the flaked almonds and brown lightly.
- Arrange the trout, top with lemon slices and pour over the almond butter. Parsley potatoes and a green salad go well with it.
Drink with it
White wine · excellent match
Dry Riesling, Silvaner or Weißburgunder (Pinot Blanc)
Lemony acidity mirrors the lemon on the fish and cuts the brown butter without covering the delicate flesh.
Which wine pairs with food? A simple approach to choosingSparkling wine · good match
Winzersekt (grower sparkling wine), brut
Bubbles and acidity lift the butterfat from the palate, and the yeast note suits the toasted almonds.
Sparkling wine, Champagne, and Prosecco: what's the difference?Pale lager · good match
Helles or pilsner
Carbonation refreshes after the almond butter, and the mild malt does not disturb the fish.
Pils or Helles: What's the Difference?Ginjo sake · good match
Ginjo, well chilled (8 to 10 °C)
The delicate, fruity character of the ginjo lets the freshwater fish stand and carries the butter.
Junmai, Ginjo, Daiginjo: What do these mean for sake?