Trout With Almonds And Lemon Cream – a delicious recipe with olive oil, onions, parsley, almonds, trout, whipping cream. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Heat 1 1/2 tbl oil in heavy larlge skillet over high heat. Add onions, saute until beginning to soften, about 4 minutes. Mix in parsley. Season onion mixture to taste with salt and pepper. Transfer to medium bowl. Heat remaining 1/2 tbl oil in same skillet over medium-high heat. Add almonds, saute until beginning to brwon, about 30 seconds. Stir into onion mixture. Topping can be made 2 hours ahead. Cover, let stand at room temperature.
2
Preheat oven to 350. Butter 2 large baking sheets. Arrange 4 trout on each baking sheet, skin side down and open like books. Sprinkle fish with salt and pepper. Spoon about 1/4 cup topping over each trout, spreading to cover fillets completely. Bake until fish is cooked through, about 12 minutes.
3
Meanwhile boil cream in heavy medium saucepan until reduced to 1/4 cup, about 15 minutes. Add butter and lemon juice; whisk until butter melts. Season cream with salt and pepper. Transfer fish to 8 plates; drizzle with cream.
3578
kcal
Calories
386
g
Fat
37
g
Carbs
13
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: 2 Tbls olive oil, 3 1/2 cups chopped onions, 2/3 cup chopped fresh parsley, 1/2 cup chopped slivered almonds, and more.
Yes, Trout With Almonds And Lemon Cream 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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