Culinary Insitute of New Orleans

Trout Almondine
Serves 6

6 trout filets
3 oz. lemon juice
4 oz. demi-glace
1 tsp. salt
1 tsp. pepper
1 tsp. minced garlic
4 oz. butter, diced at room temperature
3 tbsp. almonds, sliced and toasted

Place lemon juice and garlic in sauté pan on medium-high heat, reduce by half. Add demi-glace, salt, pepper and almonds to pan and reduce heat to medium; simmer for 3 minutes. Slowly whisk butter into pan, off the heat. Broil trout for 20 minutes at 325°. Ladle 2 oz. of sauce over each filet of trout and serve.