Follow me!
  • Black Facebook Icon
  • Black Twitter Icon
  • Black Pinterest Icon
  • Black Instagram Icon
Connect with me!
Linkedin logo

© 2018, Chef Alison Negrin, all rights reserved. Website designed by Linda Hansen, PaperlessVA.com

Citrus Pan-Fried Trout with Toasted Almonds

April 20, 2014

A healthy, sustainable dish for institutions that can easily be sized down for home. 

 

Yield: 64 servings

Serving size: 1 piece trout

 

INGREDIENTS

80 boned trout, heads off

1 quart milk

5 cups flour

2 T. ground black pepper

¼ cup Kosher salt

Clarified butter or vegetable oil for frying

 

2 cups melted butter

2 lbs. sliced almonds

2 T. grated orange zest

¼ cup chopped parsley

2 cups orange juice

1/4 cup lemon juice

Orange and lemon slices for garnish

 

DIRECTIONS

Dip the trout in milk, then in flour and salt and pepper. Shake off any excess flour.

 

Fry fish in oil or butter on flat top or griddle for 4 minutes on each side. Internal temperature should reach 145 degrees. Keep warm while you make the sauce.

 

Melt butter and add the almonds, stirring until golden. Stir in orange zest, parsley and citrus juices. Spoon sauce over fish and garnish with orange and lemon slices.

 

© Chef Alison Negrin, 2014

Please reload

Featured Posts

The elusive quince

December 3, 2018

1/8
Please reload

Recent Posts

December 3, 2018

October 18, 2017

June 29, 2017

June 1, 2017

March 26, 2017

Please reload