Fish Lady Video Episode #10-Almond Crusted Trout with Lemon Beurre Blanc

Almond Crusted Trout with Lemon Beurre Blanc 

2 trout fillets

1 tsp olive oil

1 tbsp dill

1 tbsp mustard

1 tbsp honey

¼ tsp cayenne pepper

Zest of 1 lemon

¼ tsp salt

1/8 tsp pepper

½ cup Panko breadcrumbs

½ cup almonds, diced fine

Lemon Beurre Blanc

1 cup dry white wine (pinot grigio or chardonnay recommended)

Juice of ½ a lemon

1 shallot, diced fine

¼ cup heavy cream

1 stick (8 tbsp) unsalted butter, cut into 1 tbsp pieces

Salt & pepper to taste

Make the Lemon Beurre Blanc (recipe below) and set aside until fish is ready to serve.

In a small bowl mix together the olive oil, dill, mustard, honey, cayenne pepper, lemon zest, salt and pepper.  In a medium sized bowl stir together the Panko breadcrumbs and almonds.  Spread a thin layer of the dill mustard honey mixture on top of the fish fillet.  Pile on the breadcrumb almond topping, gently pressing the topping onto the fillet.

Bake the fish fillet on a parchment lined baking sheet at 425 degrees for 12-15 minutes, depending on the thickness of the fillet.  Fish should be just cooked through and flaky.

Drizzle the Lemon Beurre Blanc sauce over the top of the fillet just before serving. 

Lemon Beurre Blanc:

In a non-reactive pan add wine, lemon juice and shallot.  Stir and gently boil for 10-15 minutes until reduced to about 3 tbsp of liquid.  Stir in heavy cream and boil for 1 minute.  Lower the heat on the stove to the lowest setting and very very slowly add the butter 1-2 tbsp at a time, occasionally taking the pan off the heat to keep the butter from separating.  Whisk in the butter until all 8 tbsp are fully incorporated.  Add salt and pepper to taste.  Set aside and keep warm until ready to serve.