Trout Almondine High Desert Style Recipes

CITRUS TROUT ALMONDINE

Steps:

• Drizzle 2 sheets of foil with olive oil; sprinkle each with 1/4 cup sliced almonds and 3/4 teaspoon crushed coriander seeds. Brush four 6-ounce trout fillets with more olive oil; season with salt and pepper. Place each fillet, skin-side down, on top of the nuts. Top with a few orange slices (leave the peel on), then add another fillet, skin-side up, to form a trout sandwich. Sprinkle with more almonds and coriander seeds. Fold up the foil sheets and grill over high heat until the fish is just cooked through and the almonds are toasted, 8 to 10 minutes. Carefully loosen the almond crust from the bottom of the foil with a spatula.

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 AMANDINE (TROUT ALMONDINE)

Steps:

• To Make Creole Spice Mix: Mix together all spices in a bowl. Transfer the spices to a clean container with a tight-fitting lid. Store up to six months.
• To Make Trout Amandine: Pour the milk into a breading tray or wide dish. Put the flour and 1 tablespoon Creole Spices into another breading tray and stir to combine. Season the filets with salt and pepper, dip them into the milk and dredge in the seasoned flour.
• Melt 4 tablespoons of the butter in a large skillet over medium-high heat. Add the fillets and cook on each side until golden brown, about 3 minutes per side. Transfer the fish to a serving platter.
• Add the remaining 4 tablespoons butter to the same skillet over medium-high heat. Swirl the skillet over the heat so that the butter melts evenly and cook until the butter turns brownish, 3-4 minutes. Reduce the heat to medium-low, add the almonds, and cook, stirring gently, until the nuts are toasty brown, about 2 minutes. Add the lemon juice, parsley, and a dash of salt.
• Spoon the browned butter and almonds over the fish and serve.

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:

• Cut fillets into serving size portions.
• Combine flour, seasoned salt, and paprika; mix well.
• Roll fish in flour mixture.
• Place fish in a single layer, skin side down, in a well-greased shallow,broiler-safe, baking pan.
• Drizzle 2 tablespoons melted butter over fish.
• Broil about 4 inches from heat about 10 minutes until white through.
• While fish cooks, in small skillet, saute almonds in 2 tablespoons butter until golden brown, stirring constantly.
• Remove from heat.
• Add lemon juice, hot pepper sauce, and parsley; mix.
• Pour over cooked fish and serve at once.