Northwest Territory Trout Almondine Recipes

TROUT ALMANDINE

Steps:

• Lightly toast the almonds in a saute pan. Reserve. Combine the flour, salt, and cayenne pepper in a small, flat dish. Pour the milk into another one. Place the trout fillets in the milk.
• Heat a large saute pan over medium heat. Add the olive oil and butter. Dredge the fillets in the flour mixture on both sides. Add to the pan and increase heat. Put the garlic cloves in the pan and swirl it around.
• Turn the trout after 2 minutes and remove the garlic (you don't want it to brown). Cook until the fish is cooked through and lightly golden brown, about 1 or 2 more minutes. Scatter the almonds over top. Serve immediately.

TROUT ALMONDINE

Steps:

• In a small bowl, melt the 1/3 cup butter or margarine in a microwave for approximately 30 seconds.
• Add almonds and heat, uncovered, in the microwave for 3 minutes or until lightly browned; stir occasionally.
• Set almonds aside.
• Arrange fish in a shallow, 10-inch, heat resistant, baking dish.
• Place 1 tablespoon of butter on each fish and sprinkle with lemon juice, salt, and pepper, to taste.
• Cover with wax paper and heat for 7 minutes or until the fish flakes easily with a fork.
• Spoon browned almonds over fish and heat, uncovered, in the microwave for 2 minutes or until heated throughly.

TROUT ALMONDINE

Steps:

• Combine the Worcestershire, onions, bay leaves, and lemons in a medium-size saucepan over medium-high heat. Mash the lemons down with the back of a spoon and bring the mixture to a boil. Simmer until it has reduced and becomes slightly thick, 8 to 10 minutes. Add the cream and whisk to blend. Cook for 1 minute. Mount in the 1 stick of the butter, whisking constantly until it is completely melted and blended into the mixture. Strain through a sieve, set aside and keep warm. Season the trout and flour with Essence. Dredge the fish in the flour, coating each side completely. In a large saute pan, over medium heat, add 1/4 cup of the oil. When the oil in hot, add the fillets. Pan-fry for 3 to 4 minutes on each side. Remove and drain on paper towels. In another saute pan, heat the remaining 2 tablespoons oil. Add the shallots. Season with salt and pepper. Saute for 1 minute. Add the garlic, potatoes, and bread crumbs. Season with salt and pepper. Saute for 2 minutes. Stir in the (Meunire) sauce. Continue to saute for 1 minute. Remove from the heat. In another saute pan, melt the remaining 2 tablespoons of butter. Add the almonds and saute for 2 minutes. Stir into the Meunire sauce. Remove from the heat and keep warm. To serve, spoon the potatoes in the center of each plate. Lay the fish directly on top of the potatoes. Spoon the sauce over the fish. Garnish with parsley.
• Combine the Worcestershire, onions, bay leaves, and lemons in a medium-size saucepan over medium-high heat. Mash the lemons down with the back of a spoon and bring the mixture to a boil. Simmer until it has reduced and becomes slightly thick, 8 to 10 minutes. Add the cream and whisk to blend. Cook for 1 minute. Mount in the 1 stick of the butter, whisking constantly until it is completely melted and blended into the mixture. Strain through a sieve, set aside and keep warm. Season the trout and flour with Essence. Dredge the fish in the flour, coating each side completely. In a large saute pan, over medium heat, add 1/4 cup of the oil. When the oil in hot, add the fillets. Pan-fry for 3 to 4 minutes on each side. Remove and drain on paper towels. In another saute pan, heat the remaining 2 tablespoons oil. Add the shallots. Season with salt and pepper. Saute for 1 minute. Add the garlic, potatoes, and bread crumbs. Season with salt and pepper. Saute for 2 minutes. Stir in the (Meunire) sauce. Continue to saute for 1 minute. Remove from the heat. In another saute pan, melt the remaining 2 tablespoons of butter. Add the almonds and saute for 2 minutes. Stir into the Meunire sauce. Remove from the heat and keep warm. To serve, spoon the potatoes in the center of each plate. Lay the fish directly on top of the potatoes. Spoon the sauce over the fish. Garnish with parsley.
• Combine all ingredients thoroughly.
• Combine all ingredients thoroughly.

LEMON TROUT ALMONDINE

Steps:

• Sprinkle trout with salt and pepper.
• Dust the fish filets in the flour.
• Heat the olive oil and butter on medium high heat.
• Add fish filets and cook until light brown on both sides.
• Remove from pan and cover to keep warm.
• Return pan to heat and add 1 T butter.
• Add the almonds and saute, then add the fresh lemon juice.
• Heat it through, then spoon over the fish filets.
• Serve with additional lemon wedges.

TROUT ALMONDINE, HIGH DESERT STYLE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Spread almonds onto a baking sheet.
• Roast in the preheated oven until almonds start to turn golden brown and become fragrant, 3 to 4 minutes.
• Place trout on a flat work surface. Slice horizontally through the middle, being careful not to cut all the way through to the other side. Open the fillet like an open book. Dredge trout lightly in flour. Repeat with remaining fillets.
• Melt 1/2 cup butter and 2 tablespoons olive oil in a skillet over medium-high heat. Place trout skin-side down on the hot skillet and cook until bottom is firm and lightly browned, 3 to 4 minutes. Turn over and cook until trout flakes easily with a fork, 2 to 3 minutes more.
• Heat 2 tablespoons butter and remaining olive oil in a saucepan over medium-high heat. Saute tomato and capers until juices are released, 2 to 3 minutes.
• Place each trout fillet skin-side down on a plate and top with the roasted almonds and tomato-caper saute.

TROUT AMANDINE

Steps:

• Rinse and pat dry trout. Season inside and out with salt and pepper to taste. Dredge trout in flour.
• Heat 2 tablespoons butter in large skillet over high heat until melted. Add trout and brown both sides. Lower heat to medium and cook for about 5 minutes on each side or until cooked through. Remove trout to a serving plate and keep warm.
• Wipe out pan and add 2 tablespoons butter. Cook butter over medium heat until it just begins to brown. Add the almonds and brown.
• Pour sauce and almonds over fish and sprinkle with lemon juice and parsley. Garnish with fresh lemon slices.