Trout Almondine

Carte Blanche Sun Chase Pinot Noir

A classic French preparation that enhances the wine’s nutty and earthy undertones while complementing its delicate red fruit. The toasted almonds bring out the Pinot’s subtle nuttiness and earthy complexity, while the trout’s delicate texture and lemony brightness enhance the wine’s silky texture and vibrant acidity.

Ingredients

2 trout fillets, skin-on
Salt and black pepper
½ cup all-purpose flour
2 tbsp unsalted butter
1 tbsp olive oil
½ cup sliced almonds
1 small shallot, minced
½ cup dry white wine
2 tbsp lemon juice
1 tbsp chopped fresh parsley

Method

Season trout fillets with salt and pepper, then lightly dredge in flour, shaking off excess.
Heat olive oil and 1 tbsp butter in a skillet over medium-high heat. Sear trout skin-side down for about 3-4 minutes until golden and crisp. Flip and cook for another 2 minutes. Remove from pan and keep warm.
In the same pan, melt remaining butter and add almonds, toasting them until golden brown. Add shallots and cook until softened.
Deglaze the pan with white wine and lemon juice, simmering until slightly reduced.
Spoon almond sauce over the trout and garnish with parsley.