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Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Lactose
Avoid this recipe if you are lactose intolerant.

Sodium
This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten. Use garbanzo flour and not white flour in this dish.

 

"If you want to catch a trout, don't fish in a herring barrel." -Ann Landers

The refrigerator light goes on...

Trout Almondine was oh, so fancy when I was growing up. I have always had a soft spot for it and didn't realize that I hadn't posted the recipe on the Web site. Here it is. Still great. I really do prefer the garbanzo flour over the white flour. It's nice and light and doesn't have the dry flavor that white flour has, plus it brings a nice nuttiness to your dish.

Filet, Fillet

The cut of beef, pork, veal or lamb that comes from the underside of the loin (the tenderloin). Filet Mignon is traditionally cut from the center of the tenderloin and grilled or broiled and is sometimes pan grilled or pan fried. If the whole center cut is roasted, it is called Chateaubriand. This was probably a dedication to the Vicomte de Chateaubriand by his chef Montmireil.

The tapered end of the tenderloin is cut into smaller steaks and these are known as tournedos.

Filets of fish are cuts made but slicing the flesh away from the bone to produce a flat thin slice of fish. There are knives (fish knife, filet knife, boning knife) designed for just this purpose. They have long, thin, flexible blades that help in slicing clean filets.


 

Trout Almondine



Servings = 2 | Serving size =4-6 ounces trout with almonds and sauce

Cooking Time = 30 Minutes

This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.

This recipe makes good leftovers. Try the leftover trout in sandwiches.

Serve with Roasted Potatoes or Rosemary Potatoes or Roasted Mixed Potatoes

AND

Serve with Candied Carrots or Maple Sage Carrots or Maple Sage Carrots - Low Sodium Version

1/4 cup sliced almonds
1/4 cup all-purpose white flour or garbanzo flour
1/8 tsp cayenne pepper
1/4 cup 2% milk
1 Tbsp olive oil
12 ounces trout (in 2 fillets)
1 tsp unsalted butter
1 clove garlic (finely minced)
4 Tbsp white wine
2 Tbsp lemon juice
1/8 tsp salt

Classic Trout Almondine recipe from Dr. Gourmet
Place the almonds in a small skillet over medium high heat.

Cook for about 10 minutes, tossing frequently, until the almonds are lightly toasted. Reduce the heat if necessary so that they toast and do not burn. Set aside.

Combine the flour and cayenne pepper on a plate until well blended.

Place the milk on a second plate.

Place a large skillet over medium high heat. Add the olive oil and swirl.

When the oil is hot, dredge each trout fillet in the milk and then the flour.

Place the dredged fish fillets in the pan and cook on one side for about 6 minutes.

Turn and cook for another 4 to 6 minutes.

Remove the fish to the serving plates, then add the butter to the pan.

Add the garlic and cook for about 2 minutes. Stir frequently.

Add the white wine, lemon juice, and salt. Cook for about 2 minutes.

Add the almonds, cook for about one minute, then pour the sauce over the trout.

Serve.

Nutrition Facts

Serving size = 4-6 ounces trout with almonds and sauce

Servings = 2

.

Amount Per Serving

Calories 449 Calories from Fat 227
  % Daily Value
Total Fat 25g 40%
    Saturated Fat 5g 16%
    Monounsaturated Fat 13g  
    Trans Fat 0g  
Cholesterol 105mg 32%
Sodium 251mg 12%
Total Carbohydrates 9g 4%
    Dietary Fiber 2g 7%
    Sugars 3g  
Protein 40g  
Vitamin A 2% Vitamin C 12%
Calcium 12% Iron 17%
Vitamin K 4 mcg Potassium 833 mg
Magnesium 91 mg