My roofer had taken advantage of the full moon high tide to head down to Grande Isle for some fishing. As an apology for then coming to my house late and without all the necessary tools to do the job, he reached into his cooler and handed me a fresh caught trout.
My go-to preparation for trout is simple but elegant – fish, lemon, butter and almonds. As I only had the one fish (ie two filets), I cut the below recipe in half. That gave me lots of lovely sauce.
Don’t be like me and take a phone call after tossing the almonds in, as then your butter might go a bit past ‘browned’ but it was still mighty tasty!
4-6 trout filets
1 cup milk
Salt, pepper, flour
1 stick unsalted butter, divided in half
½ teaspoon pepper (white, if possible)
1 teaspoon salt
½ cup slivered almonds
juice of 1 lemon
Soak filets in milk for 1 hour.
Remove from milk and sprinkle with salt and pepper and dredge lightly in flour. Sauté the filets in half a stick of butter for about 3-4 minutes per side or until golden. Transfer to an oven proof dish and keep warm in a very low oven (170 degrees F).
Melt the remaining ¼ cup butter over medium heat until it begins to brown and smell toasty. Lower heat. Add in almonds and toss well. Stir in lemon juice.
Arrange filets on the plate. Pour over sauce.
And, he swears he will come back on Sunday to finish the job!