Fruited Trout Almondine


(2 votes) 5 2

Nature's bounty, proportioned to provide this exquisite menu.

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Necedah, WI

Time needed

10 min preparation + 20 min cooking

Serving Size / Yield

4 servings


  • 1/4 C. sliced almonds
  • 4 to 8 Tbs. butter or margarine, divided
  • 2 or 3 nectarines or peaches, sliced
  • 4 trout (3/4 to 1 pound each), lightly scored


In a large skillet saute almonds in 3 tablespoons butter until golden. With slotted spoon remove almonds and set aside. Add nectarines to skillet; saute until just tender; remove and keep. warm. Add enough remaining butter to skillet to saute trout until it is lightly browned and the thickest part flakes easily with fork, turning once. Remove to warm platter; top with pan drippings, nectarines and almonds.

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