What’s for Supper? Trout Almandine!

If you enjoy a great trout fish meal and one that is simple to prepare then this is sure to make you and your guests happy! Species of trout will be different depending on what they feed on and if they live in salt or fresh water. Trout are thin skinned and have small scales and come in a variety of sizes so for the smaller ones- lake trout do not require scaling while the larger steelhead trout caught in salt water may require some prep work before cooking. Their flesh and skin come in a variety of colors from pink flesh to rainbow colour skin with more of a lighter pink-white in color flesh. You can prepare trout in a variety of ways, from grilling, steaming, baking, microwave, BBQ, or campfire. To make a trout dish that is a little more elegant and sure to impress your guests; First Services Hospitality recommends- Trout Almandine. The recipe is listed below and it makes 4-6 servings depending on the size and type of trout used. We recommend that you use the freshest available to get the best possible result. If this means going to your favourite fishing hole (practice sustainable fishing practices) or your favourite fish monger (Ocean Wise Program) to ensure quality. You will need to make sure that the fish has clear eyes, slippery skin and does not have an offending odour. First Services Hospitality “Simple yet Elegant Catering” for groups of 5-200 people, can prepare that perfect trout almandine recipe for you in your home or part of a banquet setting- (778)988-9440 for more information.

Trout Almandine

2 pounds rainbow trout fillets
1 lemon cut into 8 wedges
1/4 cup sliced almonds, toasted
1/4 cup fresh parsley, chopped

Preheat the oven’s broiler. Lightly coat the rack of a broiler pan with non-stick cooking spray. Rinse the fish and pat it dry. Rub the trout fillets with lemon juice from 2 of the lemon wedges. Place the fish on the broiler pan and broil for 3 to 5 minutes until the it is almost done, turning once during cooking time. Broil about 4 to 5 inches from the heating element. Sprinkle fish with almonds and broil for 1 or 2 minutes more, until the fish flakes with a fork. Sprinkle with the chopped parsley and serve with remaining lemon wedges.

recipe from Cooking