(AH mahn deen) A French term for a dish garnished with almonds.  But, out west?  Heck yeah.

Last weekend, when the pickings in the pantry looked bleak, I asked the husband if we could take a little ride down the road because I had a craving for trout.   Actually, to be even more specific, I craved a smoked trout taco.  Rainbow Trout are plentiful in Colorado and once upon a time, when the Arkansas river was a block from our house, the husband would bring this trout-loving girl lots of them.

Does it seem rather unusual to you that smoked trout is being served at a barbecue joint?  It is probably unique to Colorado.

At any rate, after I devoured my trout taco which was more like a burrito than a taco, the hubby said, “Let’s take the back way home.’  I was game because the pooch looked content in her crate on the back seat and I knew the scenery would be lovely.

She is really liking her crate and feels secure in it.

The Sawatch Mountain range stretches towards Utah.  This was a hazy day and the sky wasn’t as blue as normal but it is still a pretty shot.   This is the time of day where shadows creep through the different elevations making them more distinct.

The road is precarious in parts but this is a short smooth stretch.  That ominous cloud up above was one of many that brought several inches of snow with it later that evening.

At an elevation of 9,494 feel and just below tree line, Cripple Creek’s high valley is our county seat.  It is here that we come when summoned to jury duty and it is here that my daughters would have gone to high school if I had not home-schooled them.  The old underground gold mines are now exhausted but open pit mining is still active in these parts.  It once was one of Colorado’s many ghost towns but in 1991 Colorado legalized gambling and now it is a casino town.

My one RED picture for May’s Project Spectrum.

We passed many dear on the roadside on the last stretch home for early evening is when they like to feed.  Vehicle drivers signal each other by flashing their lights so that we can be extra careful.  All in all, it was a pleasant little outing with my very accommodating husband and my Westie.

But back to the AMANDINE.  What does that have to do with this post?  Well, my smoked trout taco left a lingering taste for more trout and the next day I bought some at the grocery store to make my all-time FAVORITE, Classic Trout Amandine.

This was more than delicious and just as good the next morning when I had trout for breakfast.  I believe I could live on Trout Amandine forever;  my mouth is salivating even writing about it.  In fact, I think there is a good possibility that I will be buying the husband a Colorado fishing license for Father’s Day.   And , I will locate all his fly-fishing equipment and have it accessible so he won’t use locating it as an excuse.  My daughter wants him to teach her how to fly fish so maybe this will be additional motivation.  I think one dip in the water in his waders just might get him hooked again.

Classic Trout Amandine

  • 2 cups milk
  • 2 tsp. salt, divided
  • 2 dashes hot sauce
  • 6 trout fillets
  • 3/4 c. all-purpose flour
  • 1/2 tsp. pepper
  • 1-1/4 cups butter, divided
  • 1 T. olive oil
  • 1/2 cup sliced almonds
  • 2 T. lemon juice
  • 2 tsp. Worcestershire sauce
  • 1/4 cup chopped fresh parsley
Combine milk, 1 teaspoon salt, and hot sauce in a 13×9 baking dish; add fillets, turning to coat.  Cover and chill 2 hours.  Drain, discarding marinade.  combine flour and pepper in a a shallow dish.
Melt 1/4 cup butter in a large skillet over medium heat;  add oil.  Dredge fillets in flour mixture; add to skillet, and cook 2 to 3 minutes on each side or until golden, in batches if necessary.  Remove to a serving platter;  keep warm.
Combine remaining 1 cup butter and almonds in a saucepan;  cook over medium heat until lightly browned.  Add lemon juice, Worcestershire sauce, and remaining 1 teaspoon salt;  cook 2 minutes.  Remove from heat; stir in parsley.  Pour over fillets, and serve immediately.
YIELD:  6 servings  (I usually cook only 2 trout and just decrease the ingredients)



6 Comments on “Amandine

  1. Gorgeous scenery and your pup is so cute!

    Completely off topic, but today I finally finished a pair of toe-ups; my first completed pair! (Only been on the needles since Jan 08 lol)

  2. Yummy. Thanks for the recipe. I love smoked trout too but not easily available here.

  3. That crate is going to be yours and Kenzie’s best friend in the future. Emma has a big crate too. It’s her special spot, where only she can go, it makes her relax and calm down… crates are the best thing since smoked trout (which is pretty awesome !) Love your posts .

  4. I think it’s awesome that a BBQ place has smoked fish (and why not, since they have the equipment?) – my husband is a vegetarian other than for fish, so BBQ restaurants are usually the only kind of restaurant he can’t find something to eat at. Even steak houses usually have fish.

    The recipe sounds good – thanks!

  5. The recipe sounds delish. We have started eating more fish. Do you think it would be as good substituting talipia for the trout?

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