Trout almondine

Trout almondine

Trout almondine

Trout almondine photo 1
Trout almondine photo 2
Trout almondine photo 3


  • salt - 1 Tbsp
  • flour - 2 c
  • garlic powder - 1/4 tsp
  • almonds
  • white pepper - 1 tsp
  • butter, divided - 1 c
  • m - 1 Tbsp
  • lake trout fillets - 6 lb
  • Rhine or Riesling wine - 1 c

How to make trout almondine:

Clean and wipe, but do not wash, the trout after cutting into portion-size pieces. Mix flour, salt, white pepper, m.s.g. and garlic powder. Dredge trout pieces in seasoned flour. Using a large, heavy frypan, heat 1/2 cup of the butter to bubbling point. Brown trout for 4 minutes on each side. Put trout in a warm oven to keep hot.

Skin and slice almonds. Using a small frypan, heat remaining butter until deep golden brown. Then saut? the almonds until golden, tossing them about so that they will all color equally. Add wine to the almonds and heat. Pour over cooked trout and serve. Serves 8 to 10.

Recipe categories: Lunch/snacks, Appetizers, Main dish.

Trout almondine
Average rating: 4 of 5, total votes: 4
Cook. Time: PT15M
Total Time: PT15M

Cause of complaint:

Related ingredients:
cream cheese, vanilla, milk, sour cream, salt, butter, garlic powder
You may be interested in these recipes: