This trout with almond cream is a really simple, delicious and low carb entree. Gluten free and keto friendly recipe.
This post contains affiliate links, which means that at no extra cost to you I can make a tiny bit of money to help support this blog. Thank you!
The almond cream is SUPER simple to make and adds a pleasing creamy sweetness to the fish. In this recipe I have used filleted rainbow trout, but whole trout would work well too. Or actually, it would work well with all kinds of fish – it would be great with cod or salmon, too!
It really doesn't take very long to make – and the sauce is made from just two ingredients! Easy enough for a weeknight meal.
How to Make Rainbow Trout with Almond Cream
Melt some butter in a pan and add a little olive oil. Saute the trout on both sides until cooked through. Note – if you are using whole fish you can decrease the cooking time by cutting 2-3 slashes in the skin on each side.
While the fish is cooking, add some almond flour and heavy cream to a small saucepan. Stir well and cook until it begins to thicken.
Pour the almond cream over the top and enjoy! Serve the fish with salad, vegetable side dish of choice, or (as shown here) shirataki Miracle Rice!
Rainbow Trout with Almond Cream
As an Amazon Associate I earn from qualifying purchases
Ingredients
- 1 tbs butter
- 1 tsp olive oil
- 2 rainbow trout filleted
- ¼ cup almond flour
- ½ cup heavy cream
- black pepper
Instructions
- Melt the butter in a large pan and add the oil. Sauté the fish until cooked through, turning over half way through cooking time.
- In a small pan, add the almond flour and cream. Stir well and cook until starting to thicken.
- Serve the trout and spoon the almond cream sauce over the top. Season with black pepper.
Notes
Nutrition
Check out my Low Carb Ebook - all Five Ingredients or Less!
If you're too tired or too busy to prepare complicated low carb meals, then this is the recipe book for you!
Leave a Reply