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Title: Trout with Cream and Honey Sauce (Irish)
Categories: Fish Irish
Yield: 4 Servings

250gTrout
1tsHoney
50gButter
50gWhole almonds, skinned
4tbFresh heavy cream
1tbLemon juice
100gFlour (seasoned to taste)
300mlMilk (to soak trout in)

Chop the almonds finely. Prepare the fish, wash and dry and then soak in milk for 5-10 minutes. Toss in seasoned four. Melt half the butter in the frying pan, and fry the fish for 5-7 minutes on each side. Make the sauce by melting the rest of the butter, adding the chopped almonds. Saute for a few minutes. Then add the honey and lemon juice; bring carefully to simmering point, and add the cream last, making sure the temperature is fairly low so it won't curdle. Pour over the fried fish, and serve garnished with lemon.

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