Almond Crusted Trout
From A Feast of Ice and Fire by Chelsea Monroe-Cassel and Sariann Lehrer.- Ingredients:
- 1/4 c. fresh parsley, chopped
- 1/4 c. fresh dill, chopped
- 2 shallots, chopped
- 1/2 c. chopped or ground almonds
- 1 tsp. salt
- 1/4 c. bread crumbs
- 4 cloves garlic, minced
- 1/4 c. lemon juice
- 1 egg
- 1/2 c. flour
- 2 small cleaned and gutted trout, or 4 trout fillets (I used rockfish)
Heat a grill to low or preheat the oven to 275°F.
Mix the herbs, shallots, almonds, salt, and bread crumbs together by hand or in a food processor. Add in the garlic, lemon juice, and egg and mix until uniform in texture. Put the flour into a shallow bowl and dredge the fish in the flour. Gently pack the almond mixture inside and around the fish. Grill or bake for about 1 hour, or until the crust is just crispy and the fish is cooked through. Plate and serve.