正在將此食譜翻譯成您的語言...頁面將自動刷新。
Pastrva s Bademima i Limunom
Trout with Almonds and Lemon
A light and flavorful dish featuring pan-fried trout, a popular freshwater fish in Croatia, complemented by the nutty crunch of toasted almonds and the zest of lemon. Often served with simple steamed vegetables or potatoes.
🧂 食材
- 2 medium Trout fillets(skin on, about 200g each)
- 3 tbsp All-purpose flour
- 50 g Sliced almonds
- 3 tbsp Butter
- 2 tbsp Olive oil
- 1 medium Lemon(juiced and zested)
- 2 tbsp Fresh parsley(chopped)
- to taste Salt
- to taste Black pepper(freshly ground)
👨🍳 步驟
- 1
Pat the trout fillets dry with paper towels. Season both sides generously with salt and pepper. Dredge the flesh side of the fillets lightly in flour, shaking off any excess.
- 2
In a large skillet, heat the olive oil and 1 tablespoon of butter over medium-high heat. Add the trout fillets, skin-side down, and cook for 4-5 minutes until the skin is crisp and golden.
- 3
Flip the fillets and cook for another 3-4 minutes, or until the fish is cooked through and flakes easily with a fork. Remove the trout from the skillet and set aside on a plate.
- 4
In the same skillet, reduce the heat to medium. Add the remaining 2 tablespoons of butter and the sliced almonds. Cook, stirring frequently, until the almonds are golden brown and fragrant, about 2-3 minutes. Be careful not to burn them.
- 5
Stir in the lemon juice, lemon zest, and chopped parsley. Cook for another minute until the sauce is slightly thickened.
- 6
Return the trout fillets to the skillet and spoon the almond-lemon butter sauce over them. Serve immediately.
💡 專業提示
- ✓Ensure the trout is fresh for the best flavor.
- ✓Don't overcrowd the pan when cooking the fish; cook in batches if necessary.
- ✓Watch the almonds closely as they can burn quickly.
- ✓A squeeze of fresh lemon juice just before serving enhances the brightness.
✨ 創意點子
發揮創意，製作屬於您自己的食譜版本
- Add a splash of white wine to the sauce for extra depth.
- Substitute slivered almonds for sliced almonds.
- A few capers can be added to the sauce for a briny note.