Trout Almondine
Servings
2Serving size
4-6 ounces trout with almonds and sauceThis recipe can be multiplied and makes good leftovers. Try the leftover trout in sandwiches.
Serve with Roasted Mixed Potatoes or Rosemary Potatoes
AND
Serve with or Fondant Potatoes or Roasted Mixed Potatoes or Roasted Potatoes or Rosemary Potatoes
AND
Serve with Candied Carrots or Green Bean and Mushroom Salad or Green Beans with Red Onion or Maple Sage Carrots
Ingredients
| 1/4 cup, sliced Almonds |
| 4 Tbsp. All purpose flour or garbanzo flour |
| 1/8 tsp. Cayenne pepper |
| 1/4 cup 2% milk |
| 1 Tbsp. Olive oil |
| 12 ounces Fresh trout (2 6-ounce filets) |
| 1 tsp.. Unsalted butter |
| 1 clove Garlic, raw (finely minced) |
| 4 Tbsp White wine |
| 2 Tbsp. Lemon juice |
| 1/8 tsp. Salt |
Instructions
Cook for about 10 minutes, tossing frequently, until the almonds are lightly toasted. Reduce the heat if necessary so that they toast and do not burn. Set aside.
Combine the flour and cayenne pepper on a plate until well blended.
Place the milk on a second plate.
Place a large skillet over medium high heat. Add the olive oil and swirl.
When the oil is hot, dredge each trout fillet in the milk and then the flour.
Place the dredged fish fillets in the pan and cook on one side for about 6 minutes.
Turn and cook for another 4 to 6 minutes.
Remove the fish to the serving plates, then add the butter to the pan.
Add the garlic and cook for about 2 minutes. Stir frequently.
Add the white wine, lemon juice, and salt. Cook for about 2 minutes.
Add the almonds, cook for about one minute, then pour the sauce over the trout.
Serve.
Serve this recipe with one of these Breakfast side dishes.
Roasted Mixed Potatoes
Place a large skillet in the oven and preheat to 325°F. When the oven is hot add the olive oil and swirl until the pan is coated. Add the potatoes and yams along with the onion, salt, pepper and cayenne. Roast for 30 minutes. Toss frequently. Remove and add the…
Rosemary Potatoes
Preheat oven to 325° F. Place the water in a medium stock pot over high heat and bring to a boil. Add the potatoes and reduce the heat to medium-high. Simmer for 10 minutes and remove. Drain potatoes and let them cool slightly before cutting them into quarters. Place potatoes…
AND
Serve this recipe with one of these starch side dishes.
Fondant Potatoes
Peel the potatoes and trim the ends by about 1/4 inch so that they are flat. Cut the potatoes crosswise into 2 inch thick discs. Place the potatoes in the ice water for 20 minutes. Remove and pat dry. Preheat the oven to 325°F. Place the olive oil in a…
Roasted Mixed Potatoes
Place a large skillet in the oven and preheat to 325°F. When the oven is hot add the olive oil and swirl until the pan is coated. Add the potatoes and yams along with the onion, salt, pepper and cayenne. Roast for 30 minutes. Toss frequently. Remove and add the…
Roasted Potatoes
Preheat oven to 400° F. Place the water in a medium stock pot over high heat and bring to a boil. Add the potatoes and reduce the heat to medium-high. Simmer for 10 minutes and remove. Drain potatoes and let them cool slightly. Place potatoes in a roasting pan large…
Rosemary Potatoes
Preheat oven to 325° F. Place the water in a medium stock pot over high heat and bring to a boil. Add the potatoes and reduce the heat to medium-high. Simmer for 10 minutes and remove. Drain potatoes and let them cool slightly before cutting them into quarters. Place potatoes…
AND
Serve this recipe with one of these vegetable side dishes.
Candied Carrots
Place the water in a pot fitted with a steamer basket over high heat. Steam for about 10 -15 minutes until the carrots are slightly tender. Combine the cooked carrots with the butter, maple syrup, and salt and serve.
Green Bean and Mushroom Salad
Place the water in a large stock pot over high heat. When the water boils reduce the heat to a simmer and add the green beans. Cook for ten minutes, stirring occasionally, until the beans are slightly tender but not mushy. Remove and place in a large bowl of ice…
Green Beans with Red Onion
Place the water in a large stock pot over high heat. When the water is at a slow boil reduce the heat until the water shivers. Add the green beans and blanch for about 7 minutes until al dente. While the beans are cooking place a large skillet over medium…
Maple Sage Carrots
Place the water in a medium pot fitted with a steamer basket over high heat. Add the carrots and steam for about 10 minutes. Place the butter and olive oil in a large non-stick skillet over medium high heat. Add the carrots and cook, tossing frequently. After the carrots begin…
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Special Diet Information
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Lactose
Avoid this recipe if you are lactose intolerant.
Recipe Notes
Trout Almondine was oh, so fancy when I was growing up. I have always had a soft spot for it and didn’t realize that I hadn’t posted the recipe on the Web site. Here it is. Still great. I really do prefer the garbanzo flour over the white flour. It’s nice and light and doesn’t have the dry flavor that white flour has, plus it brings a nice nuttiness to your dish.