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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
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Main Course
Servings 6 servings

Ingredients
  

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)
  • ⅛ 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)

Instructions
 

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.

Notes

* 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.