Trout Almondine: Turning those speck fillets into a restaurant quality meal

It’s always a treat to have a cooler full of fresh speckled trout fillets. The capture of your own meal is rewarding, and now it’s up to you to impress those at home with your culinary skills.  Simple, quick, and rich. The ideal recipe for the novice includes all of these elements. The impulse of a Southern-bred “chef” may be to buy vegetable oil, fish fry, and eggs and deep fry the white meat to oblivion. While this is a nice, addicting taste for any dinner table looking to store away those delicious trans fats and calories for winter, I’m here to tell you there is an equally unhealthy but more delicious way to prepare these spotted beauties.

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Trout almondine is a dish that only takes 20 minutes to prepare and set at the table. It’s a great combination of nutty, rich flavor, flaky fillets, and a beautiful presentation. I can’t remember how I came across this technique of cooking, but it’s an occasional treat for my family. As an added bonus, the breading and almonds allow you to stretch only a couple of fillets into a meal for four. Be warned! This recipe is very filling. You may want second helpings, but I’d be impressed if you could handle it.

I am confident you will make this more than once. If done properly, every time you execute this meal someone will comment, “Wow! This is restaurant quality!” It’s the easiest recipe to navigate, and it can turn any awful cook into a genius. Enough preface. Here’s the recipe.Fish AlmondineSauce


Trout Almondine

Prep time: 5-10 minutes / Cook time: 10-15 min / Serves: 2 per medium size fillet (2 lb trout fillet)

Ingredients:

Trout Fillets or other white-meat fish
3 cups of flour
3/4 cup of buttermilk
1 cup sliced almonds
1/4 cup fresh parsley
1 stick of unsalted butter
1/4 cup of lemon juice
Cajun seasoning, salt, pepper

Directions: Preheat oven to 350 degrees. Heat olive oil in pan over medium heat. Rinse fillets and pat dry. Season the fillets with Cajun seasoning and pepper. Coat each fillet with flour. Next, place the coated fillet into a bowl of buttermilk. After the fillets are covered, place again in flour to double batter the fillet. Cook fillets on pan for 2-4 minutes until both sides are golden brown to brown. If the fillets are thick and have not been cooked through, place them into the oven in well greased pan for 5-10 minutes.

While fillets are cooking, prepare the sauce. Place whole stick of butter into sauce pan over medium heat. Add lemon juice, almonds, and parsley. Reduce down for 4-6 minutes. You will begin to smell the almonds roasting in the pan. Pour this mixture generously over the cooked fillets.

 

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