Recipe courtesy of Michael Symon
Cast-Iron Trout Almondine
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- Level: Easy
- Total: 1 hr 10 min (includes marinating time)
- Active: 30 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 475
- Total Fat
- 29 g
- Saturated Fat
- 10 g
- Carbohydrates
- 20 g
- Dietary Fiber
- 2 g
- Sugar
- 1 g
- Protein
- 34 g
- Cholesterol
- 120 mg
- Sodium
- 527 mg
Truly a classic and one of the first dishes I learned how to make as a chef – which came in handy years later when we went fishing for trout at a cabin outside of Cleveland. Though since Liz and met, I am more of a glamp-er...lol.
- Level: Easy
- Total: 1 hr 10 min (includes marinating time)
- Active: 30 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 475
- Total Fat
- 29 g
- Saturated Fat
- 10 g
- Carbohydrates
- 20 g
- Dietary Fiber
- 2 g
- Sugar
- 1 g
- Protein
- 34 g
- Cholesterol
- 120 mg
- Sodium
- 527 mg
Ingredients
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Directions
- Pat the fish dry with paper towels and season with salt. Fold the fish closed and let them hang out in the fridge to dry the skin for 30 minutes to 1 hour.
- Prepare a grill for direct heat. Heat a large cast-iron pan over the coals on the grill with the olive oil. Season the inside of the fish with the lemon zest and some pepper. Place the flour in a shallow dish and season with salt and pepper. Lightly dredge the fish, shaking off any excess flour.
- Lay the fish in the pan, lightly pressing them to keep them flat and make them adhere to the pan a bit. Add half of the butter and cook for 3 minutes to crisp the skin. Baste the fish as the butter starts to brown. Flip the fish and cook for another 3 minutes. Add the almonds and remaining butter and continue to cook, basting, until the butter and almonds brown, the trout skin is crisp and the fish is cooked through, another 3 to 5 minutes.
- Remove the fish to a serving platter and add the lemon juice and parsley to the pan. Stir the sauce together off the heat, then spoon over the fish and serve.
Cook’s Note
Ask the fish monger to butterfly the trout, keeping it whole with the skin on but removing the bones.
