Trout with Almonds and Lemon Cream Recipe
Ingredients:
- 8 whole trout, cleaned, boned, butterflied
- 2 tablespoons olive oil
- 3 1/2 cups chopped onions
- 2/3 cup chopped fresh parsley
- 1/2 cup chopped slivered almonds
- 2 cups whipping cream
- 6 tablespoons (3/4 stick) butter, cut into small pieces
- 2 tablespoons fresh lemon juice
How to cook Trout with Almonds and Lemon Cream:
- Heat 1 1/2 tablespoons oil in heavy large skillet over high heat. Add onions; saute until beginning to soften, about 4 minutes. Mix in parsley. Season onion mixture to taste with salt and pepper. Transfer to medium bowl. Heat remaining 1/2 tablespoon oil in same skillet over medium-high heat. Add almonds; saute until beginning to brown, about 30 seconds. Stir into onion mixture.
- Preheat oven to 350°F (180°C). Butter 2 large baking sheets. Arrange 4 trout on each baking sheet, skin side down and open like books. Sprinkle fish with salt and pepper. Spoon about 1/4 cup topping over each trout, spreading to cover fillets completely. Bake until fish is cooked through, about 12 minutes.
- Meanwhile, boil cream in heavy medium saucepan until reduced to 3/4 cup, about 15 minutes. Add butter and lemon juice; whisk until butter melts. Season cream with salt and pepper.
- Transfer the baked trout to 8 plates; drizzle with cream.
Notes:
The Trout with Almonds and Lemon Cream recipe easy to prepare and so good! Usually this dish is served on Hanukkah.
This recipe for Trout with Almonds and Lemon Cream serves/makes: 8
Main Ingredient: Trout
Preparation Method: Baked
Cuisine: Jewish