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Trout Almondine - Loire Valley

Featured by Chauvot-Labaume in the International Wine Club.
Trout Almondine - Loire Valley


Chardonnay and Trout with sliced almonds what could be better together for our International Wine Club members to share with friends.

Yield: 6
Prep Time: 15 Minutes
Cook Time: 10 Minutes
Serving Size: One Filet each


•6 fresh 1 lb trout, cleaned and filleted
•1 cup milk
•1 cup of flour
•3 tb + 1 tsp unsalted butter
•3 1/2 ounces sliced almonds
•Juice from 1 lemon
•Parsley for garnish


Wash Trout in lemon juice and water, drain and pat dry. Spread flour on a plate, dip fillets in milk, roll in flour and coat each side of the trout. Shake off excess flour, season with salt and pepper. Brown the trout in a large skillet in melted butter for 4- 5 minutes; turn and cook for another 2 minutes until moist and flaky. Sprinkle with the lemon juice and cook for 1 or 2 minutes. In a large clean skillet, toast the almonds, but do not add any butter. Serve the trout hot, sprinkled with the browned almonds and parsley. Serve with vegetables and potatoes.

Recipe sourced by Chauvot-Labaume