This the same as troute meuniere with the addition of chopped blanched almonds.


  • 1/3 cup butter
  • 1/2 cup blanched slivered almond
  • 4 (8 ounce) trout
  • 4 tablespoons butter
  • 1 1/2 teaspoons lemon juice
  • salt
  • pepper


  1. In a small bowl, melt the 1/3 cup butter in a microwave for approximately 30 seconds.
  2. Add almonds and heat, uncovered, in the microwave for 3 minutes or until lightly browned; stir occasionally.
  3. Set almonds aside.
  4. Arrange fish in a shallow, 10-inch, heat-resistant, baking dish.
  5. Place 1 tablespoon of butter on each fish and sprinkle with lemon juice, salt, and pepper, to taste.
  6. Cover with wax paper and heat for 7 minutes or until the fish flakes easily with a fork.
  7. Spoon browned almonds over fish and heat, uncovered, in the microwave for 2 minutes or until heated throughly.
Trout should be garnished in keeping with their lofty status.  Don’t just throw them on a plate and don’t denigrate them with fanciful decorations.  All that is needed is a few quarters of lemon and a sprig of fresh parsley.  If you must, you can top with chopped tomatoes and bacon.