Trout And Potatoes With Almonds And Butter Sauce

• 7 tbsp butter
• 2 lbs potatoes, peeled and cut into pieces
• 1 None onion, peeled and finely chopped
• 1 cup dry white wine
• 4 None oven-ready trout (about 10 oz each)
• 4 tbsp lemon juice
• 3/4 cup all purpose flour
• 4 tbsp clarified butter
• 1 cup heavy cream
• 1 pinch sugar
• 1 bunch parsley, finely chopped, some set aside for garnish
• 2 oz sliced almonds
• None None lemon wedges for garnish

1. Cut the 3 oz of butter into flakes and freeze them. Cook the potatoes in salted water for about 20 mins. Cook the onions in the white wine in a saucepan. Season to taste and simmer.
2. Sprinkle the trout inside and out with the lemon juice, season to taste and coat in flour. Heat the clarified butter in 2 frying pans and fry the trout over medium heat for 5-7 mins on each side.
3. Pour the cream into a saucepan with the wine and onions, bring it to a boil and gradually beat in the ice-cold butter, until the sauce thickens. Add a little sugar and season to taste. Drain the potatoes and add the tbsp of butter and half of the parsley. Mix gently and melt the butter. Serve the trout sprinkled with almonds and the potatoes with the sauce, sprinkled with the remaining parsley. Garnish with lemon wedges.

butter, potatoes, onion, white wine, trout, lemon juice, flour, butter, heavy cream, sugar, parsley, almonds, lemon wedges

Taken from recipes-plus.com/api/v2.0/recipes/21529 (may not work)