Cajun Trout Almondine

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.

INGREDIENTS:

• 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

PREPARATION: Serves 2

1. Heat 4 tablespoons of butter and olive oil in a non-stick skillet
2. Dust and coat each fish filet with seasoned flour
3. Cook each filet in the butter/oil until golden on each side
4. In a separate skillet, sauté shallots in butter.
5. Add white wine to the shallots.
6. Cook almonds in the wine and butter until lightly browned.
7. Plate fish and pour almond sauce over the fish.
8. Season to taste.

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