It sounds fancy, but it’s a simple way to enjoy speckled trout fillets
Trout almondine is a classic French dish that is both elegant and delicious. This dish features tender speckled trout fillets that are lightly coated and pan fried to a beautiful golden brown.
The dish is typically finished with a rich white wine sauce that incorporates slivers of almonds. The nutty flavor of the almonds is a perfect complement to the fried fish.
It might sound fancy but it is something that every sportsman can master in his/her kitchen without fancy ingredients. If you have a nut allergy, you can leave out the almonds and just reduce the wine sauce until it thickens. I like to serve this with fresh summer vegetables or asparagus on the side.
It’s also a great way to kick start a diet.
- 6 medium speckled trout fillets
- 2 cups all-purpose flour seasoned to your liking
- 8 tablespoons butter divided in half
- 4 tablespoons olive oil
- 1 cup white wine
- 1 small shallot chopped
- 1 cup sliced almonds
- Seasoning to taste
- Heat 4 tablespoons of butter and olive oil in a non-stick skillet
- Dust and coat each fish filet with seasoned flour
- Cook each filet in the butter/oil until golden on each side
- In a separate skillet, sauté shallots in butter.
- Add white wine to the shallots.
- Cook almonds in the wine and butter until lightly browned.
- Plate fish and pour almond sauce over the fish.
- Season to taste.
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