Sunday, June 17, 2012
Before I post this recipe, let me just say that Hal (my hubby) hates fish. Really really hates it. He enjoyed this trout. You notice I didn't say love. Hal will never love fish, but he did like it. I loved it. The fish was served with steamed basmati rice and a salad.
2 trout fillets 360g -- I used rainbow trout
1/4 cup slivered almonds
1/4 cup white wine (optional) -- I used a Vidal
3 tbsp margarine
Heat the margarine in a frying pan. Add the almonds then saute over medium heat until they are golden. Take the almonds out of the pan and keep them warm on a small plate in the oven.
Add the trout to the pan and cook over fairly high heat, 2-3 minutes on each side, starting with the skin side down. Deglaze the pan with the wine, lower the heat and cover. Cook 7-10 minutes depending on the thickness of the fillets, until the trout is tender. Check with a fork to see if it is cooked through.
Take the skin off. Add salt and pepper to taste. Cover the trout with the almonds and serve.