About a year ago I brought home some gorgeous Steelhead trout fillets. I wanted to prepare Trout Amandine, and I immediately thought of Antoine's restaurant in New Orleans which offers this classic dish. Excited, I found a recipe for Trout Amandine in Antoine's Restaurant Cookbook
. The recipe involved a very rich batter with half-and-half and eggs, frying the trout in deep fat, preparing the almonds with a lot of butter. When we tried the first bite of this Trout Amandine, it tasted heavenly. It was a morsel of perfection. But our pleasure in the dish was momentary. We could only handle a few bites. It was just too rich for us. We still loved the flavors of this dish, and so I created my own version of Trout Amandine. This version is very low in cholesterol and fat, and yet it still retains the flavors of the classic. It is also quick and easy to make.
Ingredients:
2 Steelhead Trout fillets
1 tablespoon flour
Salt and pepper to taste
1 tablespoon vegetable oil
4 tablespoons butter substitute (or real butter)
2-3 tablespoons sliced almonds
1 teaspoon lemon juice
Directions:
Sprinkle trout fillets with salt and pepper and dust lightly with flour.
In a skillet, heat oil and 1 tablespoon butter over medium heat. Cook trout for about 3-4 minutes per side.
Meanwhile, in a separate skillet, melt remaining 3 tablespoons of butter and mix in the almonds. Saute for a few minutes until the almonds are golden brown. Stir in a little bit of lemon juice.
Serve trout fillets on top of mashed potatoes and top with almonds and butter.
