rainbow trout almandine

- 4, 6-8 oz, trout fillets 
- 1/2 cup sliced almonds
 - salt and freshly ground black pepper
 - 3/4 cup all-purpose flour
 - 2 TBL olive oil
 - 1 TBL unsalted butter
 For the Sauce:
 - 8 TBL unsalted butter
 - 1/4 cup freshly squeezed lemon juice
 - 1/3 cup chopped fresh parsley


-Using a dry pan heated over medium-high heat, toast the sliced almonds on both sides until lightly browned. 
 - Place the flour in a shallow dish, seasoned with salt and pepper, and dredge both sides of the filets in the flour. Shake off the excess flour.                       

- Heat the oil and 1 TBL butter in a non-stick skillet over medium-high heat.  Fry the fish filets in batches, skin side down, until the skins are nicely  browned.  Carefully turn the fish filets over and cook the other side until the fish reaches 165 degrees F internally. Set aside.                                                                   
 To make the sauce:

- Melt the butter in the same pan.  Stir in the lemon juice, parsley and the toasted sliced almonds. Add salt and pepper to taste.
- Place filets on your plate and spoon some sauce over each filet. Serve immediately.

Rainbow Trout Almandine
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