Name: Almond-Crusted Trout with Gruyère Galette / Grape Beurre Blanc
Yield: Serves 4 to 6
Cuisine: American
Ingredients: ¼ tsp (1 mL) pepper; ¼ tsp (1 mL) salt; ⅓ cup (80 mL) clarified butter, divided; 2 Tbsp (30 mL) finely diced shallots; 2 tsp (10 mL) water; ½ cup (125 mL) grated Gruyère cheese; ½ tsp (2.5 mL) grated garlic; 2 tsp (10 mL) lemon juice; Pinch of salt; ¼ cup (60 mL) chopped parsley; ¼ cup (60 mL) sliced green grapes; ½ cup (125 mL) cubed unsalted butter, chilled; 1 cup (250 mL) sliced almonds; Two 1 lb (450 g) whole lake trouts, filleted into 8 skinless portions; 2 Tbsp (30 mL) vegetable oil; 4 to 5 large russet potatoes

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

Fish for You

By Spencer Watts

Published 2022

About

The first time I had a grape beurre blanc I was in Hawaii and I nearly fell off my chair, it was that good. I later learned that it is a classic French sauce, and there is no other nation that knows the art of how to use butter in food better than the French. The galette is salty and chewy and decadent, and with this nut-crusted trout, it’s a marriage made in heaven.

This is a thin fish, and I like to stack it high and let the butter sauce drip and fall all around so it starts a rio