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Recipes

Pan-Fried Trout with Polenta Crust and Almonds

From The Flavors of Olive Oil

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.

 

As soon as they are golden and aromatic, pour the almonds and oil over the fish. Serve immediately.

 

 

(Updated: 10/27/08 SN)


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