Trout Almandine

INGREDIENTS:

2 Fillets (6-8 ounce) trout, skin on
2 Shallots (3-4 if small)
White pepper freshly ground
1/3 cup white wine
4 tablespoons butter
¼ cup blanched slivered almonds
2-½ tablespoons lemon juice
½ tablespoon chopped fresh parsley
parsley stems for garnish
6 wedges lemon, for garnish

PREPARATION:

Rinse the trout, scraping the skin side with a sharp knife to remove any loose scales. Trim and visible fat and rinse again and pat dry. Season with white pepper to taste. Place in refrigerator ‘till ready to grill.
Rinse the parsley and chop the ½ Tbsp finely. Juice the lemon.
Peel the shallots, and cut into thin disks.

COOKING

Heat a medium shallow sauce pan and melt 2 Tbsp. of butter. Add the almond slivers and toast ‘till a light brown. Add the 2-1/2 Tbsp of lemon juice, the 1/3 cup of wine and the chopped parsley. Stir over low heat until well blended. Just keep it warm, not bubbling.
Heat 2 tablespoons butter on a large griddle over high heat (375) until melted. Spread the shallots on the griddle and saute just till brown. Push them to the back, spread more butter on the griddle and ad the trout flesh side down. Spread the shallots over and around the trout, so they flavor the fish. Grill for 2 min. no longer. Scrape the shallots to the back of the griddle.

(USING A LARGE FLIPPER) Turn the trout skin side down and cover with the shallots. Grill over medium heat (350) ‘till the thickest part is just firm and resistant to pressure (springiness) about 3-4 minutes Remove trout to serving plates.
Assemble the shallots to the back of the plates. Spoon the Almond sauce over the Trout. Garnish with the Lemon wedges and the Parsley.
Serve immediately