Tuesday, September 1, 2015
Trout in Almonds Video (10 min dinner)
YouTube Link: Trout in Almonds
More Videos: Helen's Kitchen Channel
2 trout fillets, about 4 oz each
1/2 cup sliced almonds (60g)
1 egg (this can coat a lot of fish, so if you are cooking a lot of trout, no need to increase the egg)
1 Tbsp oil for high heat (grapeseed, safflower, canola)
1 Tbsp butter (add a pinch of salt if using unsalted)
1 garlic clove
squirt of lemon or lime
2 tsp fresh minced herbs (chives, tarragon, dill, parsley, or cilantro)
Fish substitutes: halibut without skin, arctic char with skin, flounder, or sole.
Ideally, you want relatively thin fillets (2/3 inch thick at most). If the fish is not cooked through by the time the nuts brown, turn down the heat to low and continue to cook until you can separate the flakes (a bit of translucency in the center is good).
Posted by Helen Rennie at 9:19 PM