Almond-Crusted Trout with Leek and Lemon Cream

This fish entrée is simply amazing! The original recipe calls for Arctic Char, but it also works deliciously well with Lake Trout and Salmon, a cousin to Arctic Char!
From Icebergs & Belugas, page 20
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Main Course
Servings 6 servings


Leek and Lemon Cream Sauce

  • 2 medium leeks OR 2 cups (500 ml) finely chopped onion*
  • 2 tbsp. butter (30 mL)
  • 3 tbsp. fresh lemon juice (45 mL)
  • 1 cup whipping cream (250 mL)
  • salt and pepper to taste

Almond-Crusted Char

  • 1 cup chopped sliced almonds (250 mL)
  • 1 tbsp. chopped fresh parsley (15 mL) OR 1 tsp. (5 mL) dried
  • 1 tbsp. grated lemon peel (15 mL)
  • ½ tsp. salt (2 mL)
  • tsp. ground black pepper (0.8 mL)
  • ½ cup flour (125 mL)
  • 6 6 oz. skinless trout fillets with DLS** OR salt and pepper
  • 1 large egg, beaten
  • 2 tbsp. butter (30 mL)
  • 2 tbsp. olive oil (30 mL)


Leek and Lemon Cream Sauce

  • To make the sauce, wash leeks thoroughly. Cut in half lengthwise and slice thinly, using only the white and pale green parts. In a heavy saucepan, sauté leeks in butter for 2 minutes over medium-high heat. Reduce heat, cover and cook until tender, about 20 minutes.
  • Reduce heat to medium. Add lemon juice and stir until liquid evaporates, about 1 minute. Stir in cream. Simmer until slightly reduced, about 2 minutes. Cool slightly.
  • Season to taste with salt and pepper. If not using immediately, refrigerate until read to serve; then reheat.

Almond-Crusted Trout

  • To prepare the trout, combine the almonds, parsley, lemon peel, salt and pepper on a plate. Place the flour on another plate. Have the beaten egg ready for brushing.
  • Sprinkle the trout with DLS**. Dredge the trout with flour, shaking off excess. Lightly brush 1 side of each fillet with beaten egg. Press brushed side of fillets into almond mixture, pressing lightly to make it adhere. Set fillets aside until all are prepared.
  • Melt 1 tbsp. butter and 1 tbsp. oil in a heavy, large skillet over medium heat. Add fillets, almond-side down. Cook in 2 batches if necessary, adding the remaining butter and oil. Cook until the almond crust is brown, about 5 minutes. Turn fillets over and sauté until cooked through, about 3-5 minutes.


* Pour boiling water over onions - let sit for 5 minutes; drain and use as above.
**Dymond Lake Seasoning (DLS) is our own unique blend of herbs and spices that enhances the flavor of soups, stews, sauces, seafood, salads, vegetables, meats and all wild game.


  • Elsie Samsoniuk says:

    5 stars
    Hi: Love your books. I hope you will publish more. I am thinking of making the Chocoholic and Orange Chocolate Swirl Cheesecakes for Christmas. Could I make them in advance and freeze them? (Pages 186 and 187 Cranberries & Canada Geese Cookbook) What about the glaze on the Chocoholic one? Should I make it on the day of serving or will it freeze well?

    • Blueberries & Polar Bears says:

      Hi Elsie, Glad you like the cookbooks! I had not thought of using these two recipes for Christmas dessert but I think it is a great idea and will now plan on doing it myself. These cheesecakes freeze beautifully, just be sure to thaw the covered cheesecake overnight in the refrigerator to prevent condensation. I would also apply the glaze the day of serving rather than before freezing. Another great cheesecake both taste wise and for presentation is our White Chocolate Cheesecake Wrapped in Phyllo from Blackcurrants & Caribou. Thank you for your kind words, and for taking the time to post a question! ~ Helen Webber

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