Ingredients:
• Rinse the trout and pat dry with kitchen paper. Remove the headsif preferred.
• Melt 25g/1oz of the low-fat spread in a large frying pan, and fry the fish for 5 minutes on each side until golden brown and cooked through. Transfer to serving plates and keep warm.
• Melt the remaining low-fat spread in the juices in the pan. Add the almonds and fry until golden brown. Throw in the parsley, a little saltand pepper and the lemon juice. Spoon the sauce over the trout, and serve immediately with the potatoes.
- 4 small rainbow trout, cleaned
- 50g/2oz low-fat spread
- 25g/1oz flaked almonds
- 2 tablespoons chopped fresh
- flat-leaf parsley
- 1 tablespoon freshly squeezed
- lemon juice
- salt and freshly ground black pepper
- 450g/1lb potatoes, boiled,
• Rinse the trout and pat dry with kitchen paper. Remove the headsif preferred.
• Melt 25g/1oz of the low-fat spread in a large frying pan, and fry the fish for 5 minutes on each side until golden brown and cooked through. Transfer to serving plates and keep warm.
• Melt the remaining low-fat spread in the juices in the pan. Add the almonds and fry until golden brown. Throw in the parsley, a little saltand pepper and the lemon juice. Spoon the sauce over the trout, and serve immediately with the potatoes.
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