We owe this recipe to Goatsbridge Trout Farm. Because we use smoked trout, we slightly changed the original recipe. Choose your own selection of vegetables (like broccoli) to accompany the dish, and serve with potatoes, rice or even couscous.
Ingredients (Serves 4)
1.5 cups of almond flakes
4 fillets of Burren smoked rainbow trout
4 chopped onions
1 cup of sliced mushrooms
1 cup of cream
Your choice of vegetables
Potatoes or rice or couscous
- Lightly toast the almond flakes in the dry frying pan without using butter or oil, tossing them regularly in the pan. Once they are golden, set them aside for now.
- On low to medium heat, warm the smoked trout fillets in butter for 2 minutes on each side. Then place them on a hot serving plate and keep them warm.
- Fry the onions and mushrooms in butter until cooked. Add a cap measure of brandy followed by the cream, salt and paprika.
- Pour the brandy mixture over the smoked trout fillets and sprinkle with the almond flakes and serve.