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.
In a rimmed dish, stir together:
1 cup flour
1/2 teaspoon each Salt and Pepper
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!
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.
|Pair of Canadian Geese ~ Willamette River, Portland, Oregon|
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