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Trout Almondine Slideshow


Try this easy-as-pie method for taking your fresh-caught, high lake trout from mundane to magical. This dish takes just six steps and six ingredients. By Allison Woods Photos by Ken Masel
  • Clean trout. Rinse and pat dry.
  • Sprinkle salt and pepper liberally on both sides and the inside. Pat to stick seasoning to fish.
  • Stick in a zip-top bag with about ½ cup of flour, close top. Shake fish in bag until fish is completely coated in flour.
  • Melt 1-2 tablespoons butter (depending on size of fish) in a frying pan at medium heat. When it bubbles, gently slide fish in to butter.
  • Cook about 5 minutes per side, or until flesh is no longer pink. Flip very gently using two sporks, or your fingers. Gently swirl the pan from time to time to keep the butter from burning.
  • Once the fish is cooked, remove and set aside. Add another 1 tablespoon butter, melt, and add ½ cup sliced almonds. Stir until they are browned, taking care not to burn the almonds.
  • Pour butter and almonds over trout, and finish the dish with a squeeze of lemon. The creamy tenderness of the trout is enhanced by the butter, with the almonds delivering a toasty crunch, and the lemon bringing a bright acidic balance to the dish.
Clean trout. Rinse and pat dry.
Image 1 of 7

Clean trout. Rinse and pat dry.

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