1
cup instant polenta
2 whole trout, split and boned, rinsed and patted
dry
2 tablespoons olive-y and peppery olive oil
1 lemon, cut into 4 wedges
2/3 cup slivered blanched almonds
Yields 4 servings.
Pour the polenta onto a piece of parchment paper,
waxed paper or a plate and dredge each piece of tout
in the polenta, coating both sides. Shake off the
excess.
Heat a cast-iron frying pan, and when it is hot, add
1 tablespoon of the olive oil. When the oil is hot,
carefully add the fish. Brown the fish on both sides,
about 4 minutes per side. Put one piece on each of
four dinner plates, along with a wedge of lemon.
Pour off any fat in the pan. Immediately heat the
remaining 1 tablespoon of olive oil in the same pan
and brown the almonds over medium-high heat, stirring
constantly and carefully as they start to brown. |
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