These trout salmon fillets with almonds are truly special. A typical dish from Friuli-Venezia-Giulia. land where Up there in the mountains, between forests and golden valleys, It is easy to hear the song of the living waters echoing among streams, torrents and lakes. And, as you know, whitewater means trout.
But Friuli It is not only a dream region for lovers of stream fishing. It is also the largest trout breeder in Italywith more than a third of national production.
Almonds, on the other hand, although today they immediately recall the intensive production of Apulia and Sicily, have always been cultivated throughout Italy. In fact, throughout Europe: each farmer had his 2 or 3 trees located in the most unpleasant places in the hills both in the south and in the Po Valley and pre-Alpine.
Therefore it is It is understandable that the pairing of trout and almonds is widespread in all alpine regions, not only Italian. A combination that until a few decades ago involved exclusively two types of trout. The common brook trout (brown trout) or the Rainbow troutimported from North America, but widespread in our alpine streams for centuries. Both white meat species.
The recipe for salmon trout with almonds dates back a few decades, but it has quickly risen up the list of favorites. Furthermore, in parallel with the increase in livestock production, which has allowed prices to be significantly reduced. Friuli today produces around 70% of the salmon trout consumed in Italy
this one in particular trout, characterized by pinkish flesh, is not a real variety. It is a common rainbow trout, whose flesh is colored exclusively because It is raised on a special diet of shrimp and flours rich in carotenoids.
It is also fattier than white-fleshed trout, with oily touches that are traditionally mitigated by “sweet” and/or acidic ingredients such as, for example, currants, cucumbers or watercress. In the recipe for our salmon trout with almonds, this mitigating role is played by lemon.
In this regard, keep in mind that many chefs prefer replace the lemon with dry white wine. If you like the idea, in our recipe replace the word “lemon” with “wine” and nothing else changes.
- 2 salmon trout of about 600 g each (or even 4 of 300 g)
- 100 g of natural unroasted almonds
- 70 grams of butter
- 1 lemon
- 1 sprig of parsley
- flour type 00
- Extra virgin olive oil
- Gut the trout, clean and fillet them, removing all the bones without removing the skin. Wash them in cold water and dry them / Coarsely chop the almonds and parsley
- Sprinkle the fillets with salt and pepper, then dredge them in flour: coat them well with flour, then shake gently to remove any excess.
- Heat 20 g of butter in a frying pan, pour the chopped almonds with the parsley and let it season for 1 minute over moderate heat, stirring. Now sprinkle with the filtered lemon juice and let it cook over low heat (minimum heat) for 2 more minutes.
- In a large frying pan, heat 50 g of butter together with 2 tablespoons of oil. When hot, place the fillets aside. without Peel and cook for 5 minutes over moderate heat.
- Turn the fillets over, moisten them with the almond and lemon sauce and let them cook for 5 more minutes over low heat with the lid on. Serve your salmon trout hot with almonds and season further with freshly ground pepper.