Trout with Almonds

This post is also available in: Italiano

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.

Preparation time: 5 minutes | Cooking time: 20 minutes
(Serves 4)

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

  1. Wash, dry, and cut the fillets into two or three pieces depending on the size of the fillet. After, dry and flour them.
  2. 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.
  3. 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.


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