1 Pour the flour into a dish. Rince the fish, wipe dry, season with salt, then dip them in the flour. 2 Heat the oil in a large frying pan. Fry the fish over a low heat, 7 minutes on each side. 3 Arrange them on a serving dish and keep them warm. 4 Heat a spoonful of oil in a small frying pan and fry the almonds for 1 or 2 minutes until golden. Use to decorate the trout, and serve immediately. Trout was the first fish to be farmed using the artificial fertilisation method developed in the 15th century by Dom Pinchon at the Abbey de Reome in Burgundy.
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|Serving Size: 1 Serving (148g)|
|Recipe Makes: 4 servings|
|Calories from Fat: 200 (62%)|
|Amt Per Serving||% DV|
|Total Fat 22.2g||30 %|
|Saturated Fat 3.8g||19 %|
|Monounsaturated Fat 10.4g|
|Polyunsanturated Fat 6.6g|
|Cholesterol 45.8mg||14 %|
|Sodium 41.4mg||1 %|
|Potassium 302.5mg||8 %|
|Total Carbohydrate 11.5g||3 %|
|Dietary Fiber 0.4g||2 %|
|Sugars, other 11.1g|
|Protein 18g||26 %|
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Calories per serving: 321
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