When we were in California, my sister ordered Trout Almondine, which is a classic and delicious fish preparation. It brought back memories of my visits to New Orleans and my friend Jill’s wonderful parents Bobby and Linda. Trout Almondine is one of her dad Bobby’s favorite dishes at Mandina’s – I never forgot it. He has excellent taste as it is one of mine as well! Here I substitute arctic char for the trout, which can be difficult to find. Both share the same delicate flavor and texture.
Ingredients
2 Tbsps. olive oil
4 – 6 oz filets of arctic char filets, skin removed
salt & pepper, to taste
2 Tbsps. flour (you can also use almond flavor for gluten free)
2 ounces almond slices
4 Tbsps. butter, unsalted and divided
1 Tbsp. Worcestershire sauce
1 lemon, juiced
½ teaspoon parsley
1. Have the fish monger take the skin off of the filets before making the dish. Salt and pepper each filet on both sides and dredge them briefly in flour. If you are watching your gluten, you can use almond flour.
2. Heat the olive oil and 2 tbsp. of butter in a skillet Once the butter is very hot (slightly browned), place the fillets in the skillet. Cook for 3 minutes, then turn over and cook an additional 3 minutes. Set the fish aside, keeping it warm.
3. In the same skillet, add the rest of the butter, 1 tbsp. Worcestershire sauce, and lemon juice and heat it until slightly browned. Add the rest of the ingredients, then pour this mixture over the fish. Serve immediately.
Comments