Trout Almondine, High Desert Style – a delicious recipe with almonds, trout, flour, unsalted butter, extra-virgin olive oil, unsalted butter. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Preheat the oven to 400 degrees F (200 degrees C). Spread almonds onto a baking sheet.
2
Roast in the preheated oven until almonds start to turn golden brown and become fragrant, 3 to 4 minutes.
3
Place trout on a flat work surface. Slice horizontally through the middle, being careful not to cut all the way through to the other side. Open the fillet like an open book. Dredge trout lightly in flour. Repeat with remaining fillets.
4
Melt 1/2 cup butter and 2 tablespoons olive oil in a skillet over medium-high heat. Place trout skin-side down on the hot skillet and cook until bottom is firm and lightly browned, 3 to 4 minutes. Turn over and cook until trout flakes easily with a fork, 2 to 3 minutes more.
5
Heat 2 tablespoons butter and remaining olive oil in a saucepan over medium-high heat. Saute tomato and capers until juices are released, 2 to 3 minutes.
6
Place each trout fillet skin-side down on a plate and top with the roasted almonds and tomato-caper saute.
505
kcal
Calories
46
g
Fat
21
g
Carbs
5
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 3 tablespoons sliced almonds, 4 trout fillets, 3/4 cup all-purpose flour, 1/2 cup unsalted butter, and more.
Yes, Trout Almondine, High Desert Style 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.
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