Recipe: Trout Almondine is a classic French dish typical of fine-dining restaurants

RECIPE & PHOTO BY CAMERON TAIT

Typically only enjoyed in upscale fine-dining establishments, this savoury dish is packed with protein, omega-3 fatty acids, B vitamins and more thanks to the nutrient-rich trout. Health benefits aside, the combination of trout, salty capers, creamy butter and fresh lemon makes for flavourful perfection. Serves 4

• 4 trout fillets, skin on (4 oz each)
• Kosher salt and pepper, to taste
• 2 tbsp canola oil
• ½ cup Sauvignon Blanc
• 3 cloves garlic, chopped
• 2 tbsp capers
• Juice of half lemon
• ¼ cup butter, cubed
• 3 tbsp slivered almonds, toasted
• 1 tbsp chopped fresh parsley

1. Lightly score the skin side of the fillets with a sharp knife, then season with salt and pepper.
2. Heat oil in a non-stick pan to medium-high, then sear trout skin side down. Once the skin is crispy, flip the fillets and reduce heat to medium.
3. Add the wine and garlic to the pan. Once the wine is reduced by half, add the capers and lemon juice and bring to a simmer.
4. Add the butter and almonds, swirling the pan to melt the butter. Finally, sprinkle with parsley, adjust the seasoning if necessary, and serve immediately.

FOR THE GLASS

A refreshing white wine from Canada’s Peller Estates, Private Reserve Sauvignon Blanc 2021 VQA offers a fine accompaniment for this exquisite fish dish. Serve chilled, and expect lingering aromas of grapefruit, gooseberry, passionfruit and lemony herbs.