Trout Amandine

[Recipes Index] [World of Chefs]

Ingredients:

• 2 small cleaned trout
• Flour for dredging
• 6 tablespoons extra virgin olive oil
• 1 teaspoon paprika
• 6 tablespoons sliced almonds
• 1 teaspoon Worcestershire sauce
• 2 teaspoons freshly squeezed lemon juice
• 1 teaspoon lemon zest
• 3 drops of hot pepper sauce, or to taste
• 4 scallions sliced at an angle (use white and 2 inches of green)
• 3 tablespoons chopped Italian flat leaf parsley
• 1 cup green seedless grapes

Preparation:

Rinse the fish in cold water and pat dry. Dredge the exterior of the trout in flour and shake off the excess. Heat 3 tablespoons of olive oil in a skillet over medium heat, add the paprika and sauté the trout on each side until cooked through to the thickest part of the fish. Set aside.

In a small saucepan, heat the remaining olive oil over low to medium heat and add the almonds. Cook until golden brown. Add the Worcestershire sauce, lemon juice, lemon zest, hot pepper sauce (to taste) and scallions. Mix well, remove from the heat.

Arrange the trout on serving plates, pour the amandine sauce over the trout, sprinkle with parsley, garnish with grapes and serve warm.