ALMOND-CRUSTED TROUT WITH LEEK AND LEMON CREAM

ALMOND-CRUSTED TROUT WITH LEEK AND LEMON CREAM:

INGREDIENTS ( ALMOND-CRUSTED TROUT WITH LEEK AND LEMON CREAM ) :

Leek and Lemon Cream Sauce:

2	medium leeks or 2 cups (500 mL) finely chopped onion**	2
2 tbsp.	butter	30 mL
3 tbsp.	fresh lemon juice	45 mL
1 cup	whipping cream salt and pepper to taste	250 mL
Almond-Crusted Trout:
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
1	DLS* or salt and pepper large egg, beaten	1
2 tbsp.	butter	30 mL
2 tbsp.	olive oil	30 mL

INSTRUCTIONS

TO MAKE THE SAUCE

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 Reduce heat, cover and cook until tender, about 20 minutes.
Reduce heat to Add lemon juice and stir until the liquid evaporates, about one minute. Stir in cream. Simmer until slightly reduced, about two minutes. Cool slightly.
Season to taste with salt and If not using immediately, refrigerate until ready to serve; then reheat.

TO PREPARE THE TROUT

Combine the almonds, parsley, lemon peel, salt and pepper on a Place the flour onanother plate.
Sprinkle trout with DLS*. Dredge the trout with flour, shaking off 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.
Melt 1 (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.

Tags: LEMON