National Almond Day - Citrus Trout Almondine (Made Easy)

The classics never die. Movies, Music and Foods included certain things just are meant to be with us forever. Today is National Almond Day. Instead of making some kind of dessert with an Almond Paste, we decided to make a play on a classic Entrée much like your starting to see popping up on a lot of restaurants menus, Trout Almondine.

Trout Almondine is typically Trout Meuniere just served with toasted Almonds. Now what the hell is Meuniere you may ask, well that just is a French word for both a sauce and method of preparation. In this case we are skipping the common step of dredging the fish in flour, to keep the dish a little lighter and healthier and instead of making a sauce and pouring it over the fish, we are cooking the fish in its own juice and a high powered version of its former self. The almonds toast themselves lovely while wrapped in the foil and the Olive Oil lends to the fishes delicate flavors perfectly.

For those of you out there looking for a new way to cook an old classic, well this may not be new technically, but it is fun and goes great with some roasted potatoes or pineapple jasmine rice.

Enjoy National Almond Day.

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Ingredients:

2                         Sheets of Foil drizzled w/ Olive Oil

1 cup                         cup Sliced Almonds

2 TBS                         Crushed Coriander Seeds

4 – 6 oz             Trout Fillets

Kosher Salt

Fresh Cracked Black Pepper

2                         Oranges Sliced into ¼ inch Slices (leave the peel on)

1 TBS                         Smoked Paprika

1 TBS                         Cayenne Pepper

Directions:

Tear off 2 sheets of foil big enough to hold 2 pieces of fish on top of each other (give yourself extra room as you will need to fold the foil to create a pouch.)

Drizzle foil w/ olive oil

Sprinkle each piece of foil w/ ¼ cup of the Sliced Almonds and ¾ of a tsp of the Coriander Seeds.

Brush each of the Trout Fillets w/ Olive Oil Generously and season w/ Paprika, Cayenne, Kosher Salt and Pepper

Place 1 piece of Trout skin side down on top of the nuts.

Top each piece of fish with a few slices of orange, then add another Trout Fillet, this time Skin Side Up to form a Sandwich of sorts.

Sprinkle the fish with remaining Almonds and Coriander Seeds

Fold up the foil sheets to form a pouch and put them on a foil lined cookie sheet.

Place cookie sheet in oven for 8 – 12 minutes, until the almost are toasted and the fish is cooked through.

Carefully loosen the Almond crust from the foil w/ a spatula and serve immediately.