RAINBOW TROUT WITH ALMONDS AND CREAM

I love the combination of the crispy almonds and the sweetness of the fish. Try this outstanding recipe, which is a staple in France, and you won’t be disappointed! Pair with a Chenin Blanc from the Loire Valley. Enjoy!

Serving 2

Preparation: 10 min; cooking time; 10 min.

2 rainbow trout fillets

1 tbsp fresh lemon juice

¼ cup white wine (Chardonnay)

¼ cup heavy cream

2 tbsp sliced almonds, toasted

Fresh parsley, for garnish

1 tbsp butter

½ tbsp oil

Salt and pepper

Put the sliced almonds in a small frying pan and toast them a few minutes until they become light brown, stirring a few times on medium low heat.

Melt the butter and oil in a large frying pan on medium-high heat. Add the trout skin side up. Cook 5 minutes. Turn the trout fillets over. Add the lemon juice, white wine. Cook 2 minutes. Add the heavy cream, salt and pepper and cook 3 more minutes.

Add the toasted almonds on top of the trout and pour sauce over. Garnish with fresh parsley.

Serve with white rice and mushrooms.

Bon Appétit!