It may sound fancy, but this delicious fish is so simple to make! In our part of the world, trout isn’t just a meal—it’s part of our lifestyle. With rivers winding through the woods and fishing spots just minutes from home, there’s nothing more satisfying than cooking up a fresh catch. My Trout Almandine is one of the simplest and tastiest ways I serve this Idaho fish. This recipe may sound fancy, but it is so easy—no hard-to-find ingredients or complicated steps. The flavor is light, nutty, and bright with lemon, but it never overpowers the delicate fish. It’s the kind of meal that tastes even better when you’ve caught it yourself.
Belle’s Trout Almandine
2 skinless trout filets
Salt and pepper to taste
¼ cup all-purpose flour
4 tablespoons butter
½ cup sliced or slivered almonds
2 tablespoons lemon juice
1 tablespoon chopped fresh parsley
Rinse and pat dry trout—season on both sides with salt and pepper. Dredge the trout in the flour—heat two tablespoons of the butter in a large skillet over high heat until melted. Add trout and brown on both sides. Lower the heat to medium and cook for about 5 minutes on each side or until cooked through. Remove trout to a serving plate and keep warm. To the pan, add two tablespoons of butter. Cook butter over medium heat until it just begins to brown. Add the almonds and brown. Add the lemon juice and heat through. Ladle this over the fish and sprinkle with parsley.
