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JENNG7
Trout with nut butter, sherry vinaigrette and smoked almonds
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Ingredients
Directions
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Heat 5/6 of the butter in a saucepan over medium heat and then scoop off the foam.
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Then slowly heat on low heat until the butter turns light brown, or measure the temperature with a thermometer: 165 ° C.
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Keep it warm to use until very low heat or let it cool down and warm up before use.
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(The butter is too much, but can be kept for a week in the refrigerator, also nice to prepare desserts).
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Mix the vinegar, oil, mustard into a vinaigrette with the blender or hand blender.
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Taste and season with salt.
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Chop the almonds coarsely.
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Rinse the trout and pat dry with kitchen paper.
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Sprinkle them with lemon juice and salt, then leave them for 5 minutes.
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Dust in a large container with plenty of flour, beat the excess flour off.
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Heat the rest of the butter in a large non-stick pan (or 2 pans) over a high heat until it is buzzing.
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Fry the fish in a medium heat for 5 minutes per side.
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Grate the lemon and then press it out.
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Add the lemon zest and juice to the butter and spoon the butter over the fish regularly.
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Make the arugula with some vinaigrette.
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Serve the fish with the warm nut butter, rocket and almonds.
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Tasty with boiled potatoes.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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