Ingredients:
1 fresh rainbow trout
3 tbsp ground almonds
1 egg white
1 tbsp flour
2 tbsp vegetable oil
Salt on taste
Method:
Peel, clean, and wash the trout.
Mix the flour, ground almonds, and salt.
Whip the egg white to strong foam.
Roll the trout in whipped egg white, and then in the flour-almond-salt mix.
Heat the skillet. Pour the vegetable oil in the skillet.
After 1 minute, place the fish into the skillet, and fry it for about 7-8 minutes per side.
Serve with a green salad, lemon slice, and tomato slice.
Note:
You can substitute trout with a sturgeon or halibut steak.