Trout Almondine with Lemon Cream Sauce

Trout Almondine with Lemon Cream Sauce

We have one more month of Trout Season here in Georgia so I thought I would share with you a family favorite trout recipe. This recipe makes the circuit of the food bloggers every so often so I am not sure of the origin of the recipe and its author. I have been making this recipe for at least 20 years. I know, I know butter & cream in the sauce! Keep in mind that this recipe serves 6 so you are actually getting less than a ¼ cup of the sauce per serving. I like to serve fresh green beans with this dish. The lemon cream sauce not only compliments the trout but the green beans as well. This recipe can be on the table in under an hour.

Trout Almondine

1 T unsalted butter

1/3 cup sliced almonds

½ cup milk

1 egg yolk

½ t hot sauce

1 cup all-purpose flour

1 t salt

1 t black pepper

6 (12oz) fresh trout fillets

Vegetable oil

Melt the butter in a large sauté pan over low heat and add the almonds. Sauté until golden then pour onto a paper towel lined plate. Wipe out the skillet. Add vegetable oil to the skillet until it is at least and inch deep then heat over medium high heat. Whisk the milk, egg yolk and the hot sauce together in a pie plate. Whisk the flour, salt and pepper in another pie plate. Dredge the fillets in the flour mixture then the milk mixture then back into the flour mixture. Shake off excess and lay skin side up in the heated oil. Cook for about 3-4 minutes per side. Remove and drain on a rack over a rimmed baking sheet. Keep warm in a 200 degree oven while you are cooking the rest of the fillets.

Lemon Cream Sauce

1/cup unsalted butter

2 T all purpose flour

1 ¾ cup of chicken broth

2 garlic cloves, pressed

1 T lemon juice, fresh

1/3 cup whipping cream

¼ cup of Lea & Perrins Marinade for Chicken

¼ t salt

½ t hot sauce

Melt butter in a large sauté pan over medium heat. Whisk in the flour and cook for 1 minute. Whisk in the broth, garlic and lemon juice. Bring to a boil, whisking constantly- reduce heat and simmer for 5 minutes. Whisk in remaining ingredients, whisking constantly, for 5 minutes or until thickened.

Yield 1 ¼ cups

To Assemble:

Plate each trout fillet and pour a little less than a ¼ cup of lemon cream sauce over each. Top with the toasted almond slices.

Serves 6