This recipe is safe for Coumadin (warfarin) users.
Avoid this recipe if you are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten. Use garbanzo flour and not white flour in this dish.
"If you want to catch a trout, don't fish in a herring barrel." -Ann Landers
Trout Almondine was oh, so fancy when I was growing up. I have always had a soft spot for it and didn't realize that I hadn't posted the recipe on the Web site. Here it is. Still great. I really do prefer the garbanzo flour over the white flour. It's nice and light and doesn't have the dry flavor that white flour has, plus it brings a nice nuttiness to your dish.
The cut of beef, pork, veal or lamb that comes from the underside of the loin (the tenderloin). Filet Mignon is traditionally cut from the center of the tenderloin and grilled or broiled and is sometimes pan grilled or pan fried. If the whole center cut is roasted, it is called Chateaubriand. This was probably a dedication to the Vicomte de Chateaubriand by his chef Montmireil.
The tapered end of the tenderloin is cut into smaller steaks and these are known as tournedos.
Filets of fish are cuts made but slicing the flesh away from the bone to produce a flat thin slice of fish. There are knives (fish knife, filet knife, boning knife) designed for just this purpose. They have long, thin, flexible blades that help in slicing clean filets.
Servings = 2 | Serving size =4-6 ounces trout with almonds and sauce
Cooking Time = 30 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.
This recipe makes good leftovers. Try the leftover trout in sandwiches.
|1/4 cup||sliced almonds|
|1/4 cup||all-purpose white flour or garbanzo flour|
|1/8 tsp||cayenne pepper|
|1/4 cup||2% milk|
|1 Tbsp||olive oil|
|12 ounces||trout (in 2 fillets)|
|1 tsp||unsalted butter|
|1 clove||garlic (finely minced)|
|4 Tbsp||white wine|
|2 Tbsp||lemon juice|
Place the almonds in a small skillet over medium high heat.
Cook for about 10 minutes, tossing frequently, until the almonds are lightly toasted. Reduce the heat if necessary so that they toast and do not burn. Set aside.
Combine the flour and cayenne pepper on a plate until well blended.
Place the milk on a second plate.
Place a large skillet over medium high heat. Add the olive oil and swirl.
When the oil is hot, dredge each trout fillet in the milk and then the flour.
Place the dredged fish fillets in the pan and cook on one side for about 6 minutes.
Turn and cook for another 4 to 6 minutes.
Remove the fish to the serving plates, then add the butter to the pan.
Add the garlic and cook for about 2 minutes. Stir frequently.
Add the white wine, lemon juice, and salt. Cook for about 2 minutes.
Add the almonds, cook for about one minute, then pour the sauce over the trout.
Serving size = 4-6 ounces trout with almonds and sauce
Servings = 2
Amount Per Serving
|Calories 449||Calories from Fat 227|
|% Daily Value|
|Total Fat 25g||40%|
|Saturated Fat 5g||16%|
|Monounsaturated Fat 13g|
|Trans Fat 0g|
|Total Carbohydrates 9g||4%|
|Dietary Fiber 2g||7%|
|Vitamin A 2%||Vitamin C 12%|
|Calcium 12%||Iron 17%|
|Vitamin K 4 mcg||Potassium 833 mg|
|Magnesium 91 mg|