Trout with Cream & Honey Sauce
Yield
servingsPrep
?Cook
?Ready
35 minLow Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | teaspoon |
honey
|
|
| 1 | x |
butter
|
*
|
| 1 | teaspoon |
almonds
skinned |
|
| 4 | teaspoons |
heavy whipping cream
|
|
| 1 | teaspoon |
lemon juice
|
|
| 1 | each |
trout
|
*
|
| 1 | x |
all-purpose flour
seasoned to taste |
*
|
| 1 | x |
milk
to soak trout in |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | ml |
honey
|
|
| 1 | x |
butter
|
*
|
| 5 | ml |
almonds
skinned |
|
| 2E+1 | ml |
heavy whipping cream
|
|
| 5 | ml |
lemon juice
|
|
| 1 | each |
trout
|
*
|
| 1 | x |
all-purpose flour
seasoned to taste |
*
|
| 1 | x |
milk
to soak trout in |
*
|
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.
