Almond & Sunflower Seed Crusted Rainbow Trout with Dijon White Wine Sauce

INGREDIENTS
  • For the rainbow trout fillets:
  • 4 Riverence Rainbow Trout Natural Fillets, thawed
  • 2 teaspoons salt
  • 1 teaspoon ground black pepper
  • ½ cup slivered almonds, chopped fine
  • ½ cup sunflower seeds, chopped fine
  • 2 tablespoons extra virgin olive oil
  • For the Dijon white wine sauce:
  • 1 tablespoon butter
  • 2 tablespoons shallots, finely diced
  • ¼ cup white wine
  • 1 teaspoon Dijon mustard
  • 1 cup heavy cream (stock or water can be used, but use only ¼ cup)
  • Salt and pepper to taste
DIRECTIONS
  1. To crush the almonds and seeds, place them in a sealable plastic bag. Press the air out of the bag and lay it on a cutting board or other durable surface. Spread the nuts out in a layer. You can either pound them with a meat tenderizer or roll them with a rolling pin. Do so until the almonds and seeds are ground finely.
  2. Season trout fillets with salt and pepper.
  3. Combine almonds and sunflower seeds on a plate and press the flesh side of the trout into the mixture.
  4. Heat a pan on medium-high heat and add olive oil.
  5. Add the fish fillets into the hot pan with the coating side facing down.
  6. Cook for 4 minutes or until coating is toasty and nicely browned. Turn over and cook for an additional 4 minutes.
  7. You’ll be able to determine if the fish is done by pressing the flesh with the fork. If it flakes easily then it’s ready to eat.

For the Dijon white wine sauce:

  1. In another pan on medium-high heat, melt the butter. Add shallots, sautéing until translucent.
  2. Add the wine and cook until wine is reduced.
  3. Add mustard and cream and bring to a boil. Stir until thick and creamy.
  4. Salt and pepper to taste. Drizzle over Almond and Sunflower Seed Crusted Rainbow Trout.

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