Trout with Cointreau and Almonds served with
Grab your collapsible flyfishing pole and catch a
couple of good-sized trout.
Gut the trout but leave the head on
Flavour some flour with salt and roll the trout
Get a big, solid pan and heat olive oil and a
tablespoon of butter in it
Fry the trout slowly on both sides until golden
brown. Take care not to overcook it.
Sauce and garnish
Use a new pan (no oil or anything else) and fry
some sliced almonds until golden brown
Remove the almonds and add a tablespoon of
butter to the pan
It may break your heart, but use about half a
glass of Cointreau and add it to the pan. Light the concoction
and enjoy the adulation of your impressed guests as the alcohol
Add a cup of cream
Thicken with flour to taste
Spoon on top of the trout and garnish with the
Al dente veggies
Slice some mushrooms, green pepper, onions,
cucurbits and cherry tomatoes into thick strips and chunks
Put olive oil and and some garlic in a wok and
Fry the veggies over high heat - but not too
much, they must still be crunchy
Garnish with orange, lemon or grapefruit
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