10 FOUR SEASONS BREEZE | SEPTEMBER 2015
1. Place the trout fillets on a plate and season on both sides with salt and pepper;
set aside.
2. Heat a large fry pan over medium-low heat. Add the almonds and toast,
stirring frequently, until they turn light tan, 3 to 5 minutes. Transfer to a plate.
3. Return the pan to medium-low heat. Spread the flour on a large plate and dip
the fillets in the flour, coating both sides well and shaking off any excess.
4. Add the olive oil to the pan and increase the heat to medium. Add the trout
fillets, skin side up, and cook until browned, about 4 minutes. Turn the fillets
over and cook until they flake easily near the tail ends, about 2 minutes more.
Transfer the fillets, skin side down, to individual plates and keep warm.
5. Return pan to medium heat and add 1 Tbsp. butter. When the butter has
melted, add the lemon juice and parsley. Stir in the almonds and season
the sauce with salt and pepper. Spoon the sauce over the fillets and serve
immediately with additional lemon wedges.
3-4 trout fillets
Salt and pepper
6 Tbsp. flour
1 Tbsp. olive oil
3 Tbsp. butter, divided
6 Tbsp. sliced almonds
1 Tbsp. chopped parsley
1 Tbsp. fresh lemon juice
4 fresh lemon wedges
Directions
Meal Type: Main meal • Prep Time: 15 min
Cook Time: 10 min. • Total Time: 25 min.
Serves: 2-3
Chef 's
Corner
By Randy Balt
ingreDients
trout
Almondine
This simple recipe provides a wonderful lemony almond
taste that enhances the delicate flavor of the trout, rather than
overpower it. It's easy to prepare and goes together quickly.
