Never does trout taste as satisfying as with this version of Trout Almondine
. In the spring of each year, fishermen catch their limits and fill their freezers and often end up wondering what else to do with their trout. Consumers will find sales in the market and wonder as well. Trout Almondine is a great option. The combination of almonds and garlic butter cannot miss. Trout is a healthy fish, high in the beneficial Omega 3 fatty acid and vitamins and minerals.
Ingredients (serves 4)
4 6-8 inch trout, cleaned and patted dry
1/2 to 3/4 cup of butter
4 cloves garlic, finely minced
2 tablespoon finely minced basil
1 cup almonds, coarsely chopped
Juice of one lemon or 1/4 cup white wine
Steps
Melt about 1/3 cup of butter in a skillet.
Cover each trout in the melted butter.
Arrange trout in a baking dish. Do not crowd the fish.
Bake the fish at 375 until flaky. Watch it carefully. It cooks quickly. The time will vary depending on the size of your fish and the number of fish you put in the oven. Start checking at 20 minutes.
While the fish bakes, return the melted butter skillet to the fire. Melt the rest of the butter in it.
Saute the almonds for 2-3 minutes, then add the garlic and basil. Saute just long enough to roast the garlic. Do not brown the butter.
Add the lemon juice or wine. Stir your sauce for a moment or two and remove it from the fire. This sauce goes together fast. Have the ingredients ready and do not walk away and leave it cooking. If the sauce has cooled before the fish is cooked, reheat it carefully when ready to serve.
Drizzle the almond butter sauce over your cooked trout. Serve.