Weeknight "Fancy" Trout Almondine with Special Seasoned Almonds
Looks fancy, but takes minutes to prepare! Simply cooked Trout Fillets gently coated with rice flour, topped with seasoned almonds and a browned butter-lemon sauce
Servings: 4 servings
Equipment
- 1 cast iron pan
- 1 12 inch pan I use Circulon A1 Series
Ingredients
Trout:
- 1 1/2 pounds Rainbow Trout Fillets (each 6 ounces)
- 1/2 teaspoon sea salt
- 1/8 teaspoon freshly cracked black pepper fine grind
- 2 tablespoons white rice flour* can use regular flour
- 4 teaspoons neutral oil
Seasoned Almonds:
- 1/2 cup natural sliced almonds
- 1 teaspoon neutral oil such as expeller presses safflower oil
- 1 teaspoon adobo or curry seasoning* (that includes turmeric, or add a pinch)
- 1 pinch sea salt
Finishing:
- 6 tablespoons unsalted butter I use Smjor Islandic Butter, which is lightly salted
- 1/2 teaspoon lemon rind minced (optional, but I love.)
- 4 teaspoons lemon juice
- 2 tablespoons flat leaf parsley cleaned, dried and chopped coarsely
Instructions
Seasoned Almonds:
- Add almonds, oil and seasonings to a 12" pan. Combine with a rubber spatula. Turn heat to low-medium and toast the almonds, stirring until almost golden, about 4 minutes; remove to a plate, sprinkle with a pinch of sea salt; set aside.
Season & Cook Trout:
- Clean and dry trout. Remove pin bones with a tweezer. Place them on a plate, skin side down. Add salt and pepper evenly.Add rice flour on a large plate and even out. Add trout, flesh side down first and lightly coat, turn over to coat skin side. Tap out excess flour.
- Heat 2 teaspoons oil in a large cast iron skillet over medium heat. When hot, add TWO fillets, flesh side down and cook for 2 - 3 minutes, or until a touch golden. Turn over and cook for an additional 2 -3 minutes. Fish will feel firm when cooked through. Remove to a rimmed baking tray, flesh side up. Add remaining 2 teaspoons oil and heat, repeat with the remaining two fillets and add them to the tray.
Finishing the Dish:
- Top each fillet with a portion of seasoned almonds.Add 6 tablespoons of butter to the skillet (no need to wash it.) Cook over medium- low heat until the white solids are bubbly and have turned golden brown, about 4 minutes. HINT: take a spoonful out of the pan to check color.Remove from heat, add lemon rind and lemon juice; stir well. Immediately pour over the fish fillets. Sprinkle with all of the parsley. Taste for salt and serve. Add lemon slices if you like.
- If you are reheating the fish, do not overcook it, it should be slightly underdone. Add to a preheated 400 degree oven and reheat until warmed through.
Notes
Removing Pin Bones: There are many tiny pin bones. I remove them at home with tweezers. Ask you fishmonger to remove them. You can also cut them away: feel where they are, cut on either side of the bones, and remove the strip on each fillet.
Rice Flour is gluten free and a fabulous coating for the fish, offers a light crispy crust. This recipe may not be reproduced without the consent of its author, Karen Sheer.
Rice Flour is gluten free and a fabulous coating for the fish, offers a light crispy crust. This recipe may not be reproduced without the consent of its author, Karen Sheer.
Nutrition
Calories: 470kcal | Carbohydrates: 4g | Protein: 38g | Fat: 34g | Saturated Fat: 13g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 146mg | Sodium: 357mg | Potassium: 926mg | Fiber: 2g | Sugar: 1g | Vitamin A: 800IU | Vitamin C: 9mg | Calcium: 154mg | Iron: 2mg