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Ingredientes
- 1/4 c. Unbleached all-purpose flour
- 1/4 c. Sliced almonds (with skins), toasted
- 3 Tbsp. Dry sage leaves
- 1 tsp Salt
- Â Â Freshly grnd pepper to taste
- 4 x Brook trout (about 1 pound each) cleaned, heads and tails left on
- 6 Tbsp. Peanut or possibly extra virgin olive oil
Direcciones
- Place the flour, almonds, sage, salt, and pepper in a food processor, and process till fine. Sprinkle the mix on a plate, and coat each trout well with it. Sprinkle the cavities of the fish lightly with additional salt and pepper.
- Divide the oil between 2 large skillets, and place over medium-high heat. Saute/fry the trout turning once, till golden brown and crisp, about 10 min.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 26g | |
| Recipe makes 4 servings | |
| Calories 128 | |
| Calories from Fat 76 | 59% |
| Total Fat 8.59g | 11% |
| Saturated Fat 1.39g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 626mg | 26% |
| Potassium 140mg | 4% |
| Total Carbs 9.46g | 3% |
| Dietary Fiber 2.4g | 8% |
| Sugars 0.71g | 0% |
| Protein 5.29g | 8% |
