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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.
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
Makes 4 serving