Recipes
Trout pan-fried with Herbs and Almonds
Source: Bob Pastorio
Servings: 6 portions
- Ingredients:
- 1/2 cup flour
- 1/4 cup sliced almonds, skillet toasted
- 2/3 cup chopped fresh sage leaves
- 3 tablespoons chopped fresh dill
- 2 tablespoons finely chopped fresh chives
- 2 teaspoons salt
- 1/2 teaspoon black pepper
- 6 brook trout (about 12 ounces each), cleaned, heads and tails left on
- 2/3 cup peanut oil
Instructions:
Put the flour, almonds, herbs, salt and pepper in a food processor and run until finely processed. Pour the mixture onto a platter or tray and dredge each trout in it, turning and pressing to coat well. Put the oil in a skillet over medium-high heat and sauté the trout, turning once, until golden and crisp, 10 minutes. If necessary, do them in 2 batches holding the cooked ones in a warm oven until ready to serve, no more than 15 minutes.
Shenndoah Growers suggests:
Sprigs of thyme or some lemon grass tucked into the cavities before sautéing add interest. Almonds can be quickly toasted in a dry non-stick skillet over medium heat. Stir or shake often and remove from heat when they are golden.