I love fresh trout. I have my usual recipe with almonds, but last season I decided to try something new. I had some shrimp on hand and decided to seek some inspiration. After a Google search of trout and shrimp, I found this recipe on Cooks.com--  Fillet of Trout With Shrimp Sauce and decided to doctor it to better suit my tastes-- here is what I came up with.

Here's what you need:

• 4 trout fillets (Time to go fishing . . .)
• 12 medium sized shrimp, chopped
• 2 lemons, 1 juiced and 1 wedged
• 1/2 medium onion, chopped
• 1 tablespoons of sliced almonds, crushed (Put sliced almonds in plastic sandwich bag and smash with a spoon until crumbs)
• 1 cup of sherry or white wine
• 1/2 cup of cream
• 4 tablespoons of butter
• 2 tablespoons of flour
• 1 pinch of salt
• 1 pinch of pepper
• 1 dash of worcestershire sauce
• 1 dash of parsley
• 1 pinch of cayenne pepper

Here's what to do:

• Preheat oven to 350 degrees
• Cover trout fillets with white wine or sherry and juice of one lemon
• Add one tablespoon of butter
• Sprinkle salt, pepper, cayenne pepper, and worcestershire sauce
• Poach the trout fillets for 10-15 minutes
• Saute shrimp and onions in two tablespoons of butter with parsley in separate pan
• In a sauce pan, heat one tablespoon of butter, the flour, and cream-- then add lemon and wine from poaching pan

Serve trout, shrimp and onions, and sauce over brown rice and lightly sprinkle crushed almonds on top.

Serve with lemon wedge on the side.

Prep time is total 20 minutes (including the cooking).

Enjoy!

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DDFD believes that self reliance and self sufficiency are the roads to individual freedom.  He is dedicated to living a quality life through frugality, personal growth and productivity, and defensive entrepreneurship.  He also enjoys cooking from scratch and fishing.