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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