2 8-ounce trout, boned
½ cup flour
salt and pepper to taste
2 tablespoons olive oil blend
½ clove garlic, minced
¼ cup onions, finely sliced
1/3 cup almonds, sliced
2 tablespoons chopped parsley
¼ cup chicken stock
pinch of fresh cracked black pepper
2 tablespoons white wine or water
1 tablespoon butter
Dredge the trout in the flour mixed with salt and pepper.
Place the olive oil blend in a heavy, large sauté pan and cook over medium heat, for two minutes
on each side. Remove the trout and place on serving plates.
Into the same pan, add the garlic and onions, sauté over medium heat for 2 minutes. Add the
almonds and parsley and cook for one minute. Add the chicken stock, a pinch of fresh cracked
black pepper, and the white wine (or water) and continuing cooking until the liquid is reduced by
one-half. Remove the pan from the heat and add the butter.
Spoon the Almondine mixture over each trout and serve.