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Baked Trout with Garlic-Almond Butter

January 22, 2023

CATEGORY	CUISINE	TAG	YIELD
Seafood		Fish	4	Servings

INGREDIENTS

		Trout
		Red onion; sliced very thin
		Fresh basil leaves
		Salt and pepper
1	c	Slivered almonds (up to)
3		Cloves garlic
1		Stick butter or margerine
1		Lemon; juice of

INSTRUCTIONS

GARLIC-ALMOND BUTTER
From: dferrell@eleven.uccs.edu (Diane M. Ferrell)
Date: 18 Nov 1994 18:31:39 -0500
The last time we had some fresh trout I baked it with basil and onions and
everyone loved it.  We didn't filet the trout, so it was baked whole, but I
imagine you could use the recipe for the filets.
Soak the trout in salt water for 15 minutes.  Rinse well and scrape the
skin lightly. Rinse again. Salt and pepper the cavity. Thinly slice the
onion and place several slices inside the cavity. Clean the basil and
coarsly chop. Place the basil in the cavity also. Use about 4-5 very large
leaves. Place the trout in a baking pan with just a small amount of water.
Cover will foil and bake at 350 degrees. These were extremely large trout
that my brother had caught. They were over a pound each and about 18" long.
I baked them for about 25 minutes. During the last 10 minutes of baking
time I spread the garlic-almond butter on top, recoved with the foil and
baked for 5 minutes more. The last five minutes I removed the foil.
Garlic-almond butter: Puree the garlic and butter together in the processor
then put in a heavy skillet on medium high heat.  When the butter begins to
sizzle add the slivered almonds and toast until just beginning to turn
golden. Remove >from the heat and add the lemon and mix well.
I would think that you could salt and pepper the filets, lay them in a
baking dish, then cover with basil then onions and the foil.  The filets
would not take nearly so long to bake--maybe 15 minutes with the last few
minutes baking uncovered and with the garlic-almond butter on. Fresh water
trout is done when it flakes easily apart. But, as with all fish, it
doesn't take very long to cook.
REC.FOOD.RECIPES ARCHIVES
/FISH
From rec.food.cooking archives.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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