Tuesday, May 22, 2007

Trout Almondine

2 whole fillets of trout
1 tsp canola oil
¼ cup sliced almonds
2 tbs butter
Trim, de-scale and de-bone trout. Divide each fillet in two and season with salt and pepper. Heat oil in a heavy skillet over medium-high heat. Add trout, skin side down, alternately pressing down on fillets with a spatula until skin turns golden. Turn over and reduce heat to low to finish cooking. Remove fillets from pan and set aside. Replace pan to element over low heat. Add almonds and stir to toast. When almonds are lightly toasted, add butter and remove from heat. The pan will be hot enough to brown the butter. Serve buttered almonds over fillets.

Notes: Trout Almondine (or Amandine) is one of the most classic and simple ways to prepare trout. As is this recipe, it is nothing more than browed butter and toasted almonds served over thick fillets of the freshest trout. Easy enough, even, to prepare by campfire next to a favourite fishing spot. And a perfect match for green beans.

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