When our niece Chelsea's boyfriend, Frank, gave us two trout that he'd caught (and, thankfully, cleaned!), we knew we wanted to make something special with them. I found a great recipe in Southern Favorites and we decided to try it.
Trout Almondine with Cream Sauce
For the Cream Sauce:
In a medium saucepan, over medium-low heat, melt 3 Tablespoons Butter.
Add 1 Shallot, thinly sliced
1 clove Garlic, minced
Saute for 1 minute, then stir in 1/4 cup Flour, stirring until absorbed by butter.
Pour in 1 cup Dry White Wine - we used Mosby's Pinot Grigio
Whisk until sauce is smooth and begins to thicken, then pour in 1 cup Cream.
Add 1/2 teaspoon each Salt and Pepper and continue to whisk until thoroughly combined.
Set aside.
In a rimmed dish, stir together:
1 cup flour
1/2 teaspoon each Salt and Pepper
Set aside.
In another medium saucepan, melt 1 Tablespoon Butter and brown 1/4 cup sliced Almonds.
Place Almonds on a plate lined with paper towels and return pan to stove-top.
Melt 2 Tablespoons Butter.
Dredge Trout in Flour mixture and saute in Butter for 5 minutes per side.
To serve, place Trout on plate, pour Cream Sauce over fish and sprinkle reserved Almonds over the top.
If, desired, garnish with minced Fresh Parsley.
This flavorful rice is studded with fresh peas - this is the last harvest from our garden. It also has spinach, Parmesan cheese, and lemon. It's so delicious, I could easily have had just this for dinner!
Sauteed Fresh Corn
Strip the kernels from 4 ears of corn - I like to set the corn in the hole of a tube pan and rotate the cob and cut the corn so that it falls into the pan.
In a large saute pan, over medium heat, melt 2 Tablespoons Butter.
Stir in Fresh Corn
Snip 8 - 10 Garlic Chives into the pan
Continue to cook, stirring often, for about 8 minutes.
Sprinkle with Salt and Pepper.
Enjoy!
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| Pair of Canadian Geese ~ Willamette River, Portland, Oregon |
What a scrumptious meal, the presentation is so beautiful!
ReplyDeleteThis looks so delicious and tempting Susan, the fish looks great and I loved the rice with spinach and peas, look forward to trying out - many thanks!
ReplyDeleteThere's nothing better than freshly caught fish! And the cream sauce sounds divine. I am loving your photos of birds!
ReplyDeleteAnother, amazing meal you've created, Susan - wow sounds like the perfect dinner to me!
ReplyDeleteHi Susan, Thanks for stopping by at my blog. I'm a follower of your blog now and I saw this wonderfully prepared meal! I love trout. How great of your friends boyfriend to clean the fish as well for you (my least favorite part of preparing fish). I love the combination as well with the rice and the corn. Very healthy.
ReplyDeleteSuch a classic dish and looks so good! The fact it was caught personally makes it all the more better :)
ReplyDeleteGreat post!
These browned almonds look so inviting and tasty over this fish fillet Susan!
ReplyDeleteSusan, you have a Liebster Award waiting on my site!
ReplyDeleteWhen I saw this picture I wanted to dive into the computer - FABULOUS!!!
ReplyDeleteMary x
What a gorgeous plateful of deliciousness! Lucky you with the fresh trout...all 3 of your dishes sound restaurant worthy. A wonderful meal :) Have a great weekend, my friend~
ReplyDeleteI love fishing and I can imagine that a meal out of a fresh fish is amazing! And your looks great!
ReplyDeleteThis is just an incredible looking plate…I wish I was eating it tonight for dinner…I opted for omelets instead! I have plans tonight and didn’t want to get into making dinner! The omelets were my husbands idea! A perfect looking meal! Have a wonderful weekend, Susan!
ReplyDeleteI've never thought trout had much flavor, Susan, but we would eat alot of it when we lived in the mountains. I always stuffed mine with herbs or just squirted lemon on it. I love trout. This entire meal looks delicious. Now that tube cake pan trick with corn ears is a new one to this Iowa girl. Thanks. And, I just reserved "The Hangman's Daughter at my library. I love book suggestions. I am now into "Wolf Hall" by Mandel, it's been sitting on my shelf forever. Am not sleeping real well yet so am polishing off this book faster than usual.
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