Rainbow Trout with Almond Cream

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!

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Rainbow Trout with Almond Cream

Prep Time

2 mins

Cook Time

10 mins

Total Time

10 mins

 

Course: Lunch, Main Course

Cuisine: American

Servings: 2

Calories: 356 kcal

Ingredients

• 1 tbs butter
• 1 tsp olive oil
• 2 rainbow trout filleted
• ¼ cup almond flour
• ½ cup heavy cream
• black pepper

Instructions

1. Melt the butter in a large pan and add the oil. Sauté the fish until cooked through, turning over half way through cooking time.
2. In a small pan, add the almond flour and cream. Stir well and cook until starting to thicken.
3. Serve the trout and spoon the almond cream sauce over the top. Season with black pepper.

Recipe Notes

3g net carbs per serving

Nutrition Facts

Rainbow Trout with Almond Cream

Amount Per Serving

Calories 356 Calories from Fat 324

% Daily Value*

Total Fat 36g 55%

Saturated Fat 18g 90%

Cholesterol 97mg 32%

Sodium 73mg 3%

Potassium 44mg 1%

Total Carbohydrates 4g 1%

Dietary Fiber 1g 4%

Protein 4g 8%

Vitamin A 21%

Calcium 6.8%

Iron 2.9%

* Percent Daily Values are based on a 2000 calorie diet.

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