Description:

Fresh trout coated with crushed almonds and sauteed

Source:

April Cremeans

Serves/Makes:2 servings

Ingredients

• 1/2 cup (125 ml) almonds
• 2 trout, medium
• 1 large egg white
• 1 lemon, medium
• 1 sprig fresh parsley
• 3 tbsp (45 ml) butter, clarified
• lemon wedges, for garnish

Preparation

• Pulse almonds in a food processor just until corsely ground.
• Wash and dry trout, removing head if still attached
• Whip egg white until frothy.
• Dip trout, flesh side down, into the egg white and then coat with the ground almonds.
• Heat clarified butter in a large skillet over medium high heat until butter becomes clear, but is not yet smoking.
• Add trout filets, almond side down and cook approx. 6 minutes.
• Turn over careully, using a wide spatula and cook skin side down approx. 3 more minutes, or until fish flakes easily.
• Garnish with parsley and lemon wedges.
• Guests may squeeze the lemons over the fish if desired.

Comments

I am a personal chef and I serve this for clients. It is refreshing change of pace from the usual fish recipe.