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.

Leave a Reply

Related Recipes

Stay Informed

Sign up for our newsletter to get the latest news.

We respect your privacy and do not tolerate spam. We will never sell, rent, lease or give away your information (name, address, email, etc.) to any third party.