Northwest Territory Trout Almondine Recipe

Name: Northwest Territory Trout Almondine
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 -12 trout fillets; milk, to cover; 2 teaspoons salt; 4 drops Tabasco sauce; 1 ½ cups flour; 1 teaspoon pepper; ½ cup unsalted butter; 2 tablespoons olive oil; 1 cup butter; ½ cup almonds, sliced; 2 tablespoons lemon juice, freshly squeezed; 2 teaspoons Worcestershire sauce; 1 teaspoon salt; ¼ cup fresh parsley, chopped

Servings: persons

8 -12 trout fillets
milk, to cover
2 teaspoons salt
4 drops Tabasco sauce
1 ½ cups flour
1 teaspoon pepper
½ cup unsalted butter
2 tablespoons olive oil
1 cup butter
½ cup almonds, sliced
2 tablespoons lemon juice, freshly squeezed
2 teaspoons Worcestershire sauce
1 teaspoon salt
¼ cup fresh parsley, chopped

1
For the Trout:.
2
Soak fillets in a mixture of milk and Tabasco sauce for several hours.
3
Season flour with 1 teaspoon salt and pepper.
4
Remove fillets from milk as needed and dip in flour, shaking off excess flour.
5
In an electric skillet at.
6
375 degrees (or over medium heat on stovetop), fry fillets until golden brown in the butter and oil.
7
Do a few at a time, and as cooked place on a warm platter or cookie sheet and keep warm in the oven until ready to serve.
8
These may be kept in a warm oven up to 3 hours.
9
For the Sauce:.
10
Melt butter and lightly brown almonds in butter.
11
Add lemon juice, Worcestershire, salt and.
12
parsley.
13
Mix and heat well.
14
Just before serving, pour some sauce over trout and serve remaining sauce separately.
15
Note: If the sauce is made ahead of time, add the almonds at the last minute so they will remain crunchy.

954

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 8 -12 trout fillets, milk, to cover, 2 teaspoons salt, 4 drops Tabasco sauce, and more.

Yes, Northwest Territory Trout Almondine falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Northwest Territory Trout Almondine

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions