Trout amandine is traditionally pan fried in butter. This version, while still rich and delicious, is a little lighter. The trout is broiled and olib=ve oil is used in place of some of the butter.

19 mins

4 mins

Ingredients Needed

¼ cup (30g) all-purpose flour
¾ teaspoon salt
¼ teaspoon ground black pepper
2 pounds (1kg) trout fillets
4 tablespoons (56 ml) olive oil
2 tablespoons (28ml) unsalted butter
1 cup (125 g) slice almonds
3 tablespoons (40ml) fresh lemon juice
2 tablespoons (8g) chopped fresh parsley
Dash cayenne pepper
1 lemon cut into wedges
A generous portion of The Perfect Blackening Rub

Cooking Instructions

• Pre heat boiler
• Grease a large baking sheet
• Combine flour, salt and pepper in a shallow plate
• Dredge each fillet in the flour, patting off excess flour
• Arrange skin side down in a single layer on prepared baking sheet
• Drizzle with 2 tablespoons (28ml) of the olive oil
• Broil about 5 inches from the flame for 8 to 10 minutes, or until trout is firm to the touch and cooked through
• While fish is broiling, heat the remaining 2 tablespoons (28ml) olive oil and butter in a large skillet over medium heat
• Stir in the almonds and cook until lightly golden, about 2 minutes
• Remove from heat and stir in lemon juice, parsley, cayenne and the Perfect Blackening Rub to taste
• Season with salt and pepper to taste
• Arrange the broiled trout on a serving platter and spoon the almond-butter sauce over the fish
• Serve immediately, with lemon wedges

Makes 4 serving