Trout Meuniere Almandine

I love trout recipes and this is a great, classic cajun recipe that combines trout and almonds. How can it be bad?

Ingredients

• 4 trout (filleted and skinned)
• 6 oz butter (unsalted)
• 1 c flour
• 1 lemon (juiced)
• 2 tsp salt ((or to taste))
• 1 ⁄4 c parsley (flat leaf (chopped))
• 3 tsp red pepper flakes ((or to taste))
• 1 ⁄2 c almonds (roasted and sliced)

Instructions

1. Roast almonds in a 375° oven for about 5 - 7 minutes until you can smell them. Don’t let them burn.
2. Sprinkle the trout fillets with seasoning and dredge them in flour.
3. Melt butter in shallow skillet over medium heat.
4. Add the fish and cook slowly until golden brown on both sides.
5. Remove fish from skillet and place them in the oven to keep warm.
6. Add parsley and lemon juice to the butter and drippings left in the skillet.
7. Mix well then poor over the cooked fish.
8. Sprinkle the sliced almond over the fillets and serve.

If you omit the spicy peppers then a good pilsner will go perfectly. If you leave the red pepper flakes, then a nice American IPA will go nicely. You could also use any American ale that is balanced to the hoppy side with a medium-light or light mouthfeel. Citrusy hops go best with this recipe which is why I don’t recommend English ales.