Recipe – Trout Amandine

I grew up on fish. When I was a kid, my dad was a scuba diver and often went spear fishing off the California coast for ling cod, sea bass, and rock fish. My family would frequently visit our cabin in the Sierra Mountains and spent much of that time catching trout. I remember always having a freezer full of foil-wrapped parcels full of fish. Fish was so much a part of my diet that I got sick of it. However, as an adult, I have again gained an appreciation for the delicate flavor and health benefits that fish has to offer. This recipe is very simple but extremely flavorful and is one of my favorite ways to enjoy trout. I hope you will enjoy it too!

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2 whole trout, cleaned and pan dressed

Salt and pepper, to taste

¼ c. all purpose flour

4 tbsp. butter

½ c. blanched slivered almonds

2 tbsp. lemon juice

2 tbsp. capers

1 tbsp. chopped fresh parsley, to garnish

8 slices lemon, to garnish

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Rinse and pat dry trout. Season inside and out with salt and pepper to taste. Dredge trout in flour.

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Heat 2 tbsp. butter in large skillet over high heat until melted. Add trout and brown both sides. Reduce heat to medium and cook for 5 minutes on each side or until cooked through. Remove trout to a serving plate and keep warm.

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Wipe out pan and add 2 tbsp butter. Cook butter over medium heat until it begins to brown. Add almonds and brown. Add capers.

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Pour sauce, almonds, and capers over fish. Sprinkle with lemon juice and parsley. Garnish wish fresh lemon slices.