Trout with Lemon Almondine Sauce

Preparing this dish in front of friends will add to your chef street cred
This simple dish looks as good as it tastes and preparing it in front of friends will add to your chef street cred

Rainbow trout is readily available in the frozen sections of most supermarkets and so this is a dish you can enjoy year round. Even using frozen fish, it delivers a subtle, delicious flavour. Even better: I’m lucky enough to have had it prepared over an open fire using fish that only moments before had been swimming along minding their own business. I highly recommend it!

But really, I’ll be honest, what I like most about this dish is that if you prepare it in front of friends, your chef’s ‘street cred’ will shoot through the roof… especially when you add the freshly squeezed lemon juice to the hot pan while finishing the lemon almond sauce… try it and you’ll see what I mean.

Street cred aside, Rainbow Trout is really good for you! It’s a great alternative source of protein for people wanting to cut back on meat consumption. Actually a member of the salmon family, it’s chock full of omega 3 fatty acids which promote heart health, help fight cancer and even have a positive impact on depression and anxiety.

Rainbow Trout also provides plenty of vitamins in the B complex : thiamin, niacin, B6, B12 and others that together play a major role in cell metabolism. Niacin also helps the body convert carbs, fat and protein into energy. Thiamin helps break down sugars and amino acids. B6 is associated with brain health and B12 promotes heart health.

Trout, flour, olive oil, butter, almonds and lemon juice... add em up and it tastes fantastic
INGREDIENTS
4 Rainbow Trout fillets
salt and pepper to taste
6 (approx) tablespoons flour
1 tablespoon olive oil
2 tablespoons butter
SAUCE
2 tablespoon butter
6 tablespoons sliced almonds
1 tablespoon fresh lemon juice
Sprinkle both sides of trout with salt and pepper, drizzle with olive oil, 
then dust the skin side with flour
Sprinkle both sides of trout with salt and pepper, drizzle with olive oil,
then dust the skin side with flour
Heat the olive oil and butter on medium high heat then add fish filets and cook skin side down until light brown
Heat the olive oil and butter on medium high heat,
then add fish fillets and cook skin side down until light brown
While skin side is cooking dust the other side with flour
While skin side is cooking dust the other side with flour
Cook both sides until light brown and fish 'fork flakes' easily
Cook both sides until light brown and fish ‘fork flakes’ easily
Remove fish and keep warm while you melt the rest of the butter
Remove fish and keep warm while you melt the rest of the butter
Add almonds and sauté until they are lightly brown
Add almonds and sauté until they are lightly brown
Add lemon juice and stir to heat through...
Add lemon juice and stir to heat through (people will be impressed, I promise)…
...turn off heat immediately and thoroughly stir sauce while it slightly thickens
…turn off heat immediately and thoroughly stir sauce while it slightly thickens
Spoon lemon almond sauce over trout and serve immediately
Spoon lemon almond sauce over trout and serve immediately

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