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.