Pan Seared Trout with Toasted Almonds
Fine dining meets weeknight dinner in this classic Trout Almondine recipe. Imagine perfectly pan-fried fish served with a buttery sauce featuring toasted almonds, fresh lemon, and micro greens – it’s a showstopper!
Pan Seared Trout with Toasted Almonds
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Cuisine
French
Fine dining meets weeknight dinner in this classic Trout Almondine recipe. Imagine perfectly pan-fried fish served with a buttery sauce featuring toasted almonds, fresh lemon, and micro greens – it’s a showstopper!
Wildlife Seasonings Kitchen
Ingredients
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1 Trout
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2T. Butter
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1oz Sliced Almonds
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Micro Greens and Lemon Wedge to garnish
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Wildlife Seasonings Trout Freshwater Blend to taste
Directions
Preheat oven to 425F
Season Trout liberally inside and out with Wildlife Seasonings Trout Freshwater Blend
Melt butter in very hot cast iron skillet
Place trout in skillet and reduce heat to medium
Cook till well browned on one side, flip trout and place in oven for 6-10 minutes depending on size.
Remove trout from skillet and toast almonds (add more butter if needed) for 1-2 minutes.
Squeeze lemon over trout and sprinkle with toasted almonds.
Garnish with micro greens and serve.
Recipe Note
Wine Paring
Chardonnay: A well-oaked Chardonnay with its buttery notes and hints of vanilla complements the rich, nutty flavors of the toasted almonds in the dish. Look for a medium to full-bodied Chardonnay from regions like Burgundy (France), California, or Australia.
Sauvignon Blanc: If you prefer a lighter wine, Sauvignon Blanc is an excellent choice. Its crisp acidity and herbaceous character balance the richness of the trout and the butter sauce. Seek out a Sauvignon Blanc from New Zealand, the Loire Valley (France), or California.
Pinot Noir: For red wine enthusiasts, a delicate Pinot Noir can work surprisingly well. Its red fruit flavors and gentle tannins won’t overpower the fish. Opt for a Pinot Noir from Oregon, Burgundy, or New Zealand.
Albariño: This lesser-known white wine from Spain’s Galicia region offers refreshing citrus notes and a zesty character. It pairs wonderfully with seafood, including Trout Almondine.
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