Recipe for trout with borage and almond sauce – Karlos Arguiñano


Fish and mussels

Chef Carlos Arginiano prepares the delicious Trout with Borage and Almond Sauce recipe in his TV show 55000 Recipes, essential!

Ingredients (4 people):

  • 4 trout
  • 500 g of currants
  • 1 clove garlic
  • 2 shallots
  • 100 ml of white wine
  • 75 g ground almonds
  • 25 g sliced ​​almonds
  • chickpea flour (for coat)
  • extra virgin olive oil
  • Sol
  • Pepper
  • parsley

Preparation of the recipe Trout with borage and almond sauce:

Remove borage leaves and cut the stems of 3 cm pieces. Wash them well. Put water to heat in a casserole. When it starts to boil, season it and add the borage. Cook for 10-12 minutes. Drain and set aside. Book too the resulting water cooking.

Toast of rolled almonds in a pan without any oil. Book them.

Peel and the shallots are finely chopped and put them to simmer in a saucepan with oil spray. When they darken a little, add the ground almonds and rework it a bit. Pour the wine and bring to a boil. Pour 200 ml of water from borage, salt and pepper and cook for 5-6 minutes.

Cut the trout heads and remove the groin. Salt and pepper and flour them in chickpea flour. Fry them in a pan with hot oil. Remove and drain on a plate covered with absorbent kitchen paper.

Peel a clove of garlic, laminate and stew a little in a wok (or pan) by spraying oil. Add пореч, season and stew briefly.

Serve in everyone plate 2 trout fillets, a portion of borage and a little almond sauce. Garnish the plates with a little parsley leaves.

Tip:

Almond sauce combines very well with vegetables, but can also be very suitable to accompany meats such as Iberian prey or chicken fillets.

Nutritional information on the recipe:

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