Trout Almondine

• 4 trout fillets
• 1/2 cup sliced almonds, toasted
• 3 tablespoons unsalted butter
• 2 tablespoons fresh lemon juice
• Salt to taste
• Freshly ground black pepper to taste
• 1 tablespoon chopped fresh parsley for garnish

Steps

1. 1 Pat trout fillets dry with paper towels and season with salt and pepper.
2. 2 Heat 2 tablespoons of butter in a large skillet over medium heat. Cook trout for about 4 minutes per side until golden and fish reaches an internal temperature of 145°F.
3. 3 Remove trout and keep warm. Add remaining butter to the skillet and stir in lemon juice.
4. 4 Stir in toasted almonds, heating through for about 1 minute.
5. 5 Place trout on serving plates, spoon almond sauce over, and garnish with parsley.

Nutrition

Tips

• Use a meat thermometer to ensure trout is cooked safely to 145°F.
• Toast almonds in a dry skillet for extra crunch.
• For a lighter option, use olive oil instead of butter.
• Add a splash of white wine to the sauce for extra flavor.
• Serve immediately for best texture and flavor.

Storage

Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet over low heat.

Serving Suggestions

• Serve with steamed asparagus.
• Pair with a side of wild rice.
• Add a fresh green salad.
• Accompany with roasted potatoes.

FAQ