This trout with almond cream is a really simple, delicious and low carb entree.
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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. It really doesn’t take very long to make – and the sauce is made from just two ingredients!
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!
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.
Recipe Notes
3g net carbs per serving
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