Trout with Almonds and Lemon Cream
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
8 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
2 tablespoons olive oil 3-1/2 cups chopped onions 2/3 cup chopped fresh parsley
1/2 cup chopped slivered almonds 8 whole trout, cleaned, boned, butterflied 2 cups whipping cream
6 tablespoons (3/4 stick) butter, cut into small pieces 2 tablespoons fresh lemon juice



1 Heat 1-1/2 tablespoons oil in heavy large skillet over high heat. Add onions; saute until beginning to soften, about 4 minutes. Mix in parsley. Season onion mixture to taste with salt and pepper. Transfer to medium bowl. Heat remaining 1/2 tablespoon oil in same skillet over medium-high heat. Add almonds; saute until beginning to brown, about 30 seconds. Stir into onion mixture.
2 Preheat oven to 350 F. Butter 2 large baking sheets. Arrange 4 trout on each baking sheet, skin side down and open like books. Sprinkle fish with salt and pepper. Spoon about 1/4 cup topping over each trout, spreading to cover fillets completely. Bake until fish is cooked through, about 12 minutes.
3 Meanwhile, boil cream in heavy medium saucepan until reduced to 3/4 cup, about 15 minutes. Add butter and lemon juice; whisk until butter melts. Season cream with salt and pepper. Transfer fish to 8 plates; drizzle with cream.

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