Savor the delightful combination of flavors in our Almond-Crusted Trout with Leek and Lemon Cream. This dish features perfectly pan-seared trout coated in a crunchy almond crust, delivering a satisfying texture and nutty richness. The accompanying leek and lemon cream sauce adds a luxurious touch, balancing the nuttiness with a bright, zesty flavor. Ideal for a refined dinner or a special occasion, this recipe showcases the best of fresh ingredients and elegant presentation. Enjoy it with a side of seasonal vegetables or a light salad for a truly memorable meal.
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Amazing Almond-crusted trout with leek and lemon cream
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Discover the delectable Almond-Crusted Trout with Leek and Lemon Cream, a perfect blend of flavors and textures. This easy-to-follow recipe features pan-seared trout coated in a crunchy almond crust, complemented by a creamy leek and lemon sauce. Ideal for elegant dinners or special occasions, this dish highlights fresh ingredients and sophisticated presentation. Pair it with seasonal vegetables or a light salad for a complete gourmet experience. Elevate your culinary repertoire with this must-try recipe.
Equipment
For the Trout:
4 trout fillets, skin on
1 cup almonds, finely chopped
1/2 cup breadcrumbs
2 tablespoons fresh parsley, chopped
1 teaspoon garlic powder
Salt and pepper, to taste
2 tablespoons olive oil
1 tablespoon butter
For the Leek and Lemon Cream:
2 leeks, white and light green parts only, sliced
1 cup heavy cream
Zest and juice of 1 lemon
1 tablespoon Dijon mustard
Salt and pepper, to taste
1 tablespoon olive oil
Ingredients
1 cup chopped sliced almonds 250 mL
1 tbsp. chopped fresh parsley or 1 tsp. (5 mL) dried 15 mL
1 tbsp. grated lemon peel 15 mL
1/2 tsp. salt 2 mL
1/8 tsp. ground black pepper 0.8 mL
1/2 cup flour 125 mL
6 x 6 oz. skinless trout fillets 6 x 170 g
DLS or salt and pepper
1 large egg, beaten 1
2 tbsp. butter 30 mL
2 tbsp. olive oil 30 mL
Instructions
1
Wash leeks thoroughly. Cut in half and slice thinly (use only the white and pale green parts). In a heavy saucepan, sauté leeks in butter for two minutes over medium-high heat. Reduce heat, cover and cook until tender, about 20 minutes.
2
Reduce heat to medium. Add lemon juice and stir until the liquid evaporates, about one minute. Stir in cream. Simmer until slightly reduced, about two minutes. Cool slightly.
3
Season to taste with salt and pepper. If not using immediately, refrigerate until ready to serve, then reheat.
4
To prepare the trout
Combine the almonds, parsley, lemon peel, salt and pepper on a plate. Place the flour on
another plate.
5
Sprinkle trout with DLS. Dredge the trout with flour, shaking off excess. Lightly brush one side of each trout 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.
6
Melt 1 tbsp. (15 mL) butter and 1 tbsp. (15mL) oil in a heavy, large skillet over medium heat. Add fillets, almond side down. Cook in two batches if necessary. Cook until the almond crust is brown, about five minutes. Turn fillets over and sauté until cooked through, about 3–5 minutes. Serve with
the reserved sauce.