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Illinois Trout Almondine: Heartland's Pan-Seared Delight

Description:
Enjoy the exquisite flavors of Illinois with Trout Almondine: pan-seared trout fillets adorned with toasted almonds and drizzled with a delicate lemon butter sauce. Craving a taste of the Heartland? Learn how to prepare this elegant dish at home.
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Historical Background:
Trout Almondine epitomizes Illinois' culinary heritage, blending French-inspired cooking techniques with locally sourced freshwater trout. This dish highlights the state's appreciation for fresh ingredients and classic preparation methods.

 

Key Ingredients:

  • Trout fillets

  • Slivered almonds

  • Butter

  • Lemon juice

  • White wine (optional)

  • Parsley

  • Salt and pepper

 

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Flavor Profile:
Trout Almondine offers a delightful balance of nutty crunch from almonds, bright acidity from lemon, and richness from butter, creating a sophisticated yet approachable flavor profile.

 

Culinary Insights:

This dish not only showcases Illinois' commitment to quality seafood but also invites you to savor a dish rooted in French culinary tradition, adapted to local tastes and ingredients.

Ingredients:

  • 2 trout fillets, skin-on

  • Salt and pepper, to taste

  • 1/4 cup slivered almonds

  • 2 tablespoons unsalted butter

  • 1 tablespoon lemon juice

  • 2 tablespoons white wine (optional)

  • 1 tablespoon chopped fresh parsley, for garnish


Instructions:

  1. Season the trout fillets with salt and pepper on both sides.

  2. Heat a large skillet over medium-high heat. Add the slivered almonds and toast them, stirring frequently, until golden brown and fragrant. Remove the almonds from the skillet and set aside.

  3. In the same skillet, add 1 tablespoon of butter and let it melt. Place the trout fillets in the skillet, skin-side down. Cook for about 3-4 minutes on each side, or until the fish is cooked through and flakes easily with a fork. Remove the trout from the skillet and set aside on a plate, tented with foil to keep warm.

  4. In the same skillet, add the remaining tablespoon of butter, lemon juice, and white wine (if using). Cook for 1-2 minutes, scraping up any browned bits from the bottom of the skillet, until the sauce slightly reduces and thickens.

  5. Return the trout fillets to the skillet, spooning the lemon butter sauce over them. Heat for another minute or so, just until warmed through.

  6. To serve, place the trout fillets on plates, spoon the almonds and lemon butter sauce over them, and garnish with chopped parsley.

  7. Enjoy your Illinois Trout Almondine with a side of steamed vegetables or a fresh salad.

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