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.


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:

.related.rel-taboola grid-template-columns: 1fr! important; .

Now is your time.
55000 Recipes for you

Leave a Comment