Almond & Sunflower Seed Crusted Rainbow Trout with Dijon White Wine Sauce

• For the rainbow trout fillets:
• 4 Riverence 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

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

1. To crush the almonds and seeds, place them in a sealable plastic bag. Press the air out of the bag and lay it on a cutting board or other durable surface. Spread the nuts out in a layer. You can either pound them with a meat tenderizer or roll them with a rolling pin. Do so until the almonds and seeds are ground finely.
2. Season trout fillets with salt and pepper.
3. Combine almonds and sunflower seeds on a plate and press the flesh side of the trout into the mixture.
4. Heat a pan on medium-high heat and add olive oil.
5. Add the fish fillets into the hot pan with the coating side facing down.
6. Cook for 4 minutes or until coating is toasty and nicely browned. Turn over and cook for an additional 4 minutes.
7. You’ll be able to determine if the fish is done by pressing the flesh with the fork. If it flakes easily then it’s ready to eat.

For the Dijon white wine sauce:

1. In another pan on medium-high heat, melt the butter. Add shallots, sautéing until translucent.
2. Add the wine and cook until wine is reduced.
3. Add mustard and cream and bring to a boil. Stir until thick and creamy.
4. Salt and pepper to taste. Drizzle over Almond and Sunflower Seed Crusted Rainbow Trout.