Almond and Sunflower Seed Crusted Trout with Roasted Root Vegetables and Steamed Broccoli


For the roasted vegetables:

  • ½ cup carrots, diced
  • ½ cup parsnips, diced
  • ½ cup rutabaga, diced
  • 2 tablespoons extra virgin olive oil
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • Steam broccoli, separately

For the 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 only use ¼ cup)
  • Salt and pepper to taste

For the Trout:

  • 4 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
  1. Preheat oven to 375°. In a large bowl, toss all vegetables together with the olive oil, salt and pepper. Place on a sheet pan lined with parchment or foil and roast until tender (about 20 minutes). Steam broccoli, separately, to have ready to plate.
  2. Meanwhile, prepare Clear Springs Trout while vegetables are roasting. Season trout fillets with salt and pepper. Combine almonds and sunflower seeds on a plate and press onto the top side of trout only. Heat a pan on medium-high heat, add olive oil, and add fish fillets, coating side down, to the pan. Cook for 4 minutes or until coating is toasty and nicely browned. Turn over and cook for an additional 4 minutes, or until flesh is flaky and tender.
  3. In another pan on medium-high heat, melt the butter. Add shallots, sautéing until translucent. Add the wine and cook until wine is reduced. Add mustard and cream and bring to a boil. Stir until thick and creamy. Salt and pepper to taste.
  4. Spoon about ¼ cup of the sauce onto each plate and top with the Clear Springs Trout, or drizzle sauce on top of trout. Serve with roasted vegetables and steamed broccoli.


Yield: 4 Servings

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