Trout Almondine

For this recipe you’ll need:

• Four 5- to 6-ounce trout fillets, boneless, skin on 

• Salt and pepper to taste

• All-purpose flour for dredging

• 2 tablespoons extra virgin olive oil 

• 1 tablespoon butter

• 4 tablespoons butter

• 1/4 cup sliced almonds

• 1/2 lemon, zested and juiced 

• 1 tablespoon fresh chives, minced

• Salt and pepper to taste  

Directions:

1. Season both sides of the trout fillets with salt and pepper to taste. Lightly dredge through the flour, shaking off any excess.   

2. Heat a large sauté pan over medium-high heat and add the olive oil and 1 tablespoon butter. Sauté the trout fillets, presentation side down, until golden brown. Using a fish spatula, flip and continue to cook, basting with the butter and olive oil, until the trout is just barely cooked through.

3. Transfer the trout to a platter and cover with foil.   

4. Heat the same pan the trout was cooked in over medium heat, discarding any remaining fat. Add the 4 tablespoons butter, and once the butter has melted, stir in the almonds. Cook until they are lightly toasted, 3 to 4 minutes.   

5. Stir in the lemon zest, lemon juice and chives. Season with salt and pepper to taste.

6. Top the trout with the buttery almond mixture and serve.