Kerner halbtrocken Gutswein

Ingredients

• 2 piecesrainbow trout (cleaned)
• 50 gall-purpose flour
• 100 gbutter
• 40 gflaked almonds
• 1 pieceorganic lemon
• 0,5 bunchfresh flat-leaf parsley
• 1 tspsalt
• 1 pinchfreshly ground pepper
• 500 gwaxy potatoes

Preparation

1. 1Peel the potatoes, cut them in half, and cook in salted water for about 20 minutes until tender; then drain and let them steam dry for a moment.
2. 2Thoroughly wash the trout, pat dry, and season generously with salt and pepper inside the cavity and on the skin.
3. 3Spread the flour on a shallow plate, coat the trout in it, and gently shake off any excess.
4. 4Melt 40g of butter in a sufficiently large pan over medium heat and fry the trout for about 6 minutes on each side until golden brown and crispy.
5. 5In a separate pan, brown the remaining butter over medium heat, add the flaked almonds, and toast until they are fragrant and golden brown.
6. 6Finely chop the parsley and cut the lemon into even wedges for serving.
7. 7Arrange the fried fish on warmed plates, pour the hot almond butter over them, and garnish with parsley and lemon.