{"id":3282,"date":"2017-05-12T21:10:30","date_gmt":"2017-05-13T03:10:30","guid":{"rendered":"http:\/\/poormansgourmetkitchen.com\/?p=3282"},"modified":"2019-10-24T03:49:40","modified_gmt":"2019-10-24T09:49:40","slug":"trout-amandine","status":"publish","type":"post","link":"https:\/\/poormansgourmetkitchen.com\/devsite\/trout-amandine\/","title":{"rendered":"Trout Amandine"},"content":{"rendered":"

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The Best Trout Amandine<\/h1>\n

Trout Amandine is a classic recipe and it just so happens that I live near one of the most popular fly fishing spots in the nation.  You can pull Rainbow, Browns and Cut Throat Trout from several different rivers that are only minutes away from my house.  And, believe me, this recipe will dress to impress any fan of any of those fish.  I’d even dare say that the preparation of this fish can be easily done with Salmon too; at least the way I do it.<\/p>\n

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Prepare Trout Amandine<\/h2>\n

For Trout Amandine, I’ll cut and slice a whole cleaned fish, then marinate it in buttermilk, season with salt and pepper, then stuff it with lemon slices and a seafood medley.  At this point you can choose to grill, bake or pan fry the fish.  In this video recipe, I take it to the grill but you can do what you prefer.  After I cook for 5 minutes, I’ll carefully flip the fish over and prepare the topping which consists of fresh ground Almonds, butter, Amaretto and squeeze from a fresh lemon.  I brown the almonds in a pan with some melted butter just before I add the Amaretto and lemon juice and cook over medium low heat till it lightly caramelizes.  By then it’s time to pull the Trout off the grill and smother with the caramelized sauce.<\/p>\n

Be sure to check out my Grilled Halibut<\/a>, Smothered Salmon<\/a> and my Blackened Chipotle Tilapia<\/a> recipes!<\/p>\n