This recipe came from reading a nice book on American cooking that I was given some years ago. The book presented a recipe for a beautiful brook trout caught in Maine, cooked in a pan with almonds.
I thought I’d revise the recipe to accommodate the trout that I can easily find at the supermarket. It’s easy to find fresh trout where I live because of the abundance of spring water that allows the development of breeding freshwater fish.
Trout are a delicate and inexpensive fish and they can be prepared in many ways. This blog will demonstrate how.
TROUT WITH ALMONDS
Preparation time: 5 minutes | Cooking time: 20 minutes
2 ½ pounds trout fillets
2 tablespoons of butter
5 sage leaves
4 tablespoons sliced almonds
4 tablespoons all-purpose flour
½ cup Martini Bianco Dry
salt and pepper
- Wash, dry, and cut the fillets into two or three pieces depending on the size of the fillet. After, dry and flour them.
- In a large nonstick skillet, heat the butter with the sage leaves. Add the sliced almonds and stir frequently with a wooden spoon. Toast for 5 minutes. With a slotted spatula, remove the almonds and sage and place on a paper towel.
- In the same sauce, add the fillets. Cook for 5 minutes per side, pour in the martini, and continue cooking for another 5 minutes per side.
Serve on individual plates, arranging a bit of almonds on each piece.