Update date: 14 October 2013

Złoty potok’s trout in almond flakes with potato balls and tomato salad



  • 6 trouts
  • 2 eggs
  • salt, pepper, lemon juice
  • almond flakes and flour for coating
  • clarified butter for frying
  • 50 dkg of potato puree
  • breadcrumbs for coating
  • fat for deep fat frying


  • 5 ripe tomatoes
  • 1 onion
  • a bunch of chive
  • olive oil
  • garlic
  • salt
  • pepper



Season the trout, coat it in almond flakes and fry in clarified butter. Then put it to an oven. Prepare balls of raw potatoes and fry them in deep fat. Prepare the salad of onion, tomatoes and garlic.



This meal was prepared by the Yout Cooking Club from Częstochowa during 5th “Silesian Tastes Festival 2010” in Złoty Potok.