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Superpower Trout Amandine

 thought I would change up the usual salmon and tilapia for trout this time. It’s always nice having something different for a change. Iusually buy my fish already frozen, but I didn’t see any frozen trout, and Iusually just pass up the fresh fish counter because I found out that they havealready been frozen anyway so why not save money and just buy the frozen right?Well it turns out that the fresh fish sometimes is actually cheaper. As in mycase, it turned out to be cheaper so I got the “fresh” fish this time, salmonand trout. So be sure to compare prices. You might be surprised at what you’llfind. This recipe was inspired by a recipe I saw on and I added a fewmore things and changed the recipe a bit so feel free to check my version outbelow.

Serves 4

4 trout fillets, about 6 ounces
½ cup white wine
2 tablespoons unsalted butter
1 lemon, juiced
½ cup slivered almonds
1 tablespoon fresh parsley

In a large skillet,braise trout in white wine, cover until done, about 10 minutes.

Drain off wine and remove trout and place on a platter.

In the same skillet, add butter and lemon juice and sautéalmonds until lightly browned.

Mix in chopped parsley, and pour almond mixture over trout.

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Lisa {Sweet 2 Eat Baking}

Saturday 14th of July 2012

I L.O.V.E fish. My favourites are the usual susects of white fish as I can't seem to stomach salmon anymore, it doersn't agree with me- too rich I think. The trout looks so delicious and that fish dish is awesome!-Lisa.Sweet 2 Eat Baking

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