Trout Almandine

Going home and preparing a lunch of fresh caught trout was one of the best tasting fish I have ever eaten. Fly fishing is challenging but also relaxing: You begin to focus only on the sound and movements of the river, and the goal to catch a fish. It is very rewarding when you actually catch one. Fly fishing takes you into beautiful natural scenes: Wading through the stream with the majestic mountain and the shafts of light penetrating through the trees really awakens your appreciation of the natural world.


Trout Almondine

Time: about 25 minutes
Yield: 4 servings


Flaky sea salt and freshly ground black pepper
2 whole trout, cleaned and deboned, or 4 trout fillets1 large pasture-raised egg
1/4 cup half-and-half, (ideally raw or pasteurized and grass-fed)
1/2 cup organic whole wheat pastry flour
¼ cup extra-virgin olive oil
4 tablespoons (1/2 stick) unsalted butter
1 cup coarsely chopped almonds
3 tablespoons lemon juice
1 tablespoon chopped fresh tarragon, thyme, parsley, or basil
Lemon wedges, for serving


Sprinkle salt and pepper in the cavity of each trout. If using fillets, season them with salt and pepper.

In a shallow dish, beat the egg and whisk in the half-and-half. Put the flour in another shallow dish. Dip the trout into the egg mixture and then the flour. Shake off the excess flour and set aside on a large plate.

Heat the oil in a large skillet over medium-high heat. Add the fish and cook until light brown and flaky on both sides, 6 to 8 minutes per side, depending on the thickness. Transfer the fish to a plate and cover to keep warm.

Return the pan to the heat and melt the butter. Add the almonds and sauté until golden brown. Remove from the heat and add the lemon juice and herbs. Spoon the almonds and butter sauce over the fish and serve with lemon wedges on the side.

Tags: , , , , / Category: Entrées, Mountains
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