Pelee Island Trout Almondine

Trout Almondine

“It’s cold up in Canada. Where’s your south?” a Hollywood actress asked me. I answered that Canada spread in only three directions mostly north, then fairly equally east and west.

Today, I would answer that we do have a south. Pelee Island, a short ferry ride from Point Pelee, is a veritable Garden of Eden, with grape vines, berry bushes, and thousands of pheasants. Surrounded by the waters of Lake Erie, which teem with fish, it’s only about two hundred miles from Toronto, and on the same latitude as northern California. Abe Lincoln’s son Robert liked the place so much that, in 1883, he and his pal, General Philip Sheridan built a private fishing club there. And it’s still operating.

Pelee Island Trout Almondine

3 to 4 tbsp. butter
2 trout filleted
salt to taste
freshly ground pepper
¼ cup almonds, sliced

White Wine Sauce
2 tbsp. dry white wine
¼ cup fish stock,
2 tbsp. clam juice mixed with 2 tbsp water
2 tbsp whipping cream (35%)
1/8 tsp tomato paste

In a skillet large enough to hold the fillets melt the butter till foaming, on medium heat. Add trout. Saute about three minutes on each side. Once cooked, sprinkle fish with salt and pepper. Remove from skillet and keep warm on a serving platter. Add almonds to the unwashed pen and shake. When almonds are toasted, toss over the trout fillets. Do not wash the pan just yet. To make sauce, pour wine into the fish frying pan. Add stock and cream. Boil down rapidly then stir in tomato paste. Continue cooking until sauce is reduced and slightly thickened. Spoon sauce over the fillets and serve.

Serves 2 to 4 depending on size of trout.

Recipe from Backroads & Country Cooking by Sara Waxman

Sara Waxman
Sara Waxman is an award-winning restaurant critic, best-selling cookbook author, food and travel journalist and has eaten her way through much of the free world for four decades, while writing about it in books, newspapers and magazines. She is the Publisher/Editor in Chief of DINE and Destinations magazine.