- Fresh Rainbow Trout, filleted
- 2 cups Sliced Almonds, divided
- ½ cup flour
- 8 Tbs Butter
- ¼ cup Amaretto
Place 1-cup almonds in a food processor and pulse to a fine texture. Place in a shallow bowl with the flour, mix well to combine. Heat a non-stick skillet to medium high and add 4 tablespoons of the butter. Meanwhile add a heavy pinch of the remaining sliced almonds to the flour-almond mixture. Take the trout, flesh side down, and dredge them in the flour and almonds, pressing down on the fish. Repeat with the remaining fillets. When the butter is melted and bubbly, add the trout to the skillet carefully flesh side down. Sauté for about 5 to 6 minutes or until browned. Carefully flip fillets and cook another 1 to 2 minutes. Remove fish to a plate and loosely cover with foil. Wipe the skillet clean and return to heat. When the skillet is hot again, add the Amaretto and flambé. Allow the alcohol to cook off. Then add the remaining butter. Stir to combine and pour over the trout. Season with salt and pepper. Serve with parley boiled red potatoes and fresh asparagus.
