Northwest Territory Trout Almondine

READY IN: 4hrs 20mins
Recipe by Chef Kate

A delicious recipe from that fisherman's paradise to the North. Cook time is mostly soaking time.

Top Review by Sydney Mike

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]

Ingredients Nutrition

Directions

  1. For the Trout:.
  2. Soak fillets in a mixture of milk and Tabasco sauce for several hours.
  3. Season flour with 1 teaspoon salt and pepper.
  4. Remove fillets from milk as needed and dip in flour, shaking off excess flour.
  5. In an electric skillet at.
  6. 375 degrees (or over medium heat on stovetop), fry fillets until golden brown in the butter and oil.
  7. 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.
  8. These may be kept in a warm oven up to 3 hours.
  9. For the Sauce:.
  10. Melt butter and lightly brown almonds in butter.
  11. Add lemon juice, Worcestershire, salt and.
  12. parsley.
  13. Mix and heat well.
  14. 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.

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