Northwest Territory Trout Almondine
"A delicious recipe from that fisherman's paradise to the North. Cook time is mostly soaking time."
- Ready In:
- 4hrs 20mins
- Ingredients:
- 14
- Serves:
-
4-6
ingredients
-
For the Trout
- 8 -12 trout fillets
- milk, to cover
- 2 teaspoons salt
- 4 drops Tabasco sauce
- 1 1⁄2 cups flour
- 1 teaspoon pepper
- 1⁄2 cup unsalted butter
- 2 tablespoons olive oil
-
For the Sauce
- 1 cup butter
- 1⁄2 cup almonds, sliced
- 2 tablespoons lemon juice, freshly squeezed
- 2 teaspoons Worcestershire sauce
- 1 teaspoon salt
- 1⁄4 cup fresh parsley, chopped
directions
-
For the Trout:
- Soak fillets in a mixture of milk and Tabasco sauce for several hours.
- Season flour with 1 teaspoon salt and pepper.
- Remove fillets from milk as needed and dip in flour, shaking off excess flour.
- In an electric skillet at.
- 375 degrees (or over medium heat on stovetop), fry fillets until golden brown in the butter and oil.
- Do a few at a time, and as cooked place on a warm platter or cookie sheet and keep warm in the oven until ready to serve.
- These may be kept in a warm oven up to 3 hours.
-
For the Sauce:
- Melt butter and lightly brown almonds in butter.
- Add lemon juice, Worcestershire, salt and.
- parsley.
- Mix and heat well.
- Just before serving, pour some sauce over trout and serve remaining sauce separately. Note: If the sauce is made ahead of time, add the almonds at the last minute so they will remain crunchy.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
This was my first time working on a trout recipe, & probably the first time tasting trout since I was a kid, so this was a real experience for me! I did cut the recipe in half & used 4 fillets, then followed the directions right on down (Well, I did toast the almonds!) & had a WONDERFUL dinner treat! Thanks for the great recipe! [Made & reviewed while on tour in Canada with Zaar's World Tour 4] -
I was lucky enough to have a buddy who brought me fresh trout and I cooked them up using this recipe. He is a true fisherman and he raved about them. The crisp texure of the almonds added a nice touch.
RECIPE SUBMITTED BY
Chef Kate
Annapolis, 60
<p>I have always loved to cook. When I was little, I cooked with my Grandmother who had endless patience and extraordinary skill as a baker. And I cooked with my Mother, who had a set repertoire, but taught me many basics. Then I spent a summer with a French cousin who opened up a whole new world of cooking. And I grew up in New York City, which meant that I was surrounded by all varieties of wonderful food, from great bagels and white fish to all the wonders of Chinatown and Little Italy, from German to Spanish to Mexican to Puerto Rican to Cuban, not to mention Cuban-Chinese. And my parents loved good food, so I grew up eating things like roasted peppers, anchovies, cheeses, charcuterie, as well as burgers and the like. In my own cooking I try to use organics as much as possible; I never use canned soup or cake mix and, other than a cheese steak if I'm in Philly or pizza by the slice in New York, I don't eat fast food. So, while I think I eat and cook just about everything, I do have friends who think I'm picky--just because the only thing I've ever had from McDonald's is a diet Coke (and maybe a frie or two). I have collected literally hundreds of recipes, clipped from the Times or magazines, copied down from friends, cajoled out of restaurant chefs. Little by little, I am pulling out the ones I've made and loved and posting them here. Maybe someday, every drawer in my apartment won't crammed with recipes. (Of course, I'll always have those shelves crammed with cookbooks.) I'm still amazed and delighted by the friendliness and the incredible knowledge of the people here. 'Zaar has been a wonderful discovery for me.</p>
