Trout with Cream & Honey Sauce (Irish)
Yield
4 servingsPrep
10 minCook
20 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | whole |
trout
|
*
|
| 1 | teaspoon |
honey
|
|
| 1 | tablespoon |
butter
|
|
| 2 | tablespoons |
almonds
skinned |
|
| 4 | tablespoons |
heavy whipping cream
|
|
| 1 | tablespoon |
lemon juice
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
trout
|
*
|
| 5 | ml |
honey
|
|
| 15 | ml |
butter
|
|
| 3E+1 | ml |
almonds
skinned |
|
| 6E+1 | ml |
heavy whipping cream
|
|
| 15 | ml |
lemon juice
|
|
Directions
Chop the almonds finely.
Prepare the fish, wash and dry and then soak in milk for 5 to 10 minutes.
Toss in seasoned four. Melt half the butter in the frying pan, and fry the fish for 5 to 7 minutes on each side.
Make the sauce by melting the rest of the butter, adding the chopped almonds.
Sauté 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.
