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Almond or Pecan Crusted Trout with Lemon Brown Butter

Recipe courtesy of Snowbird Mountain Lodge
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  • 4 salmon trout fillets or 4 whole rainbow trout, heads removed and all bones removed
  • flour for dredging fish, seasoned with salt and pepper
  • 2 eggs, beaten, seasoned with salt, scant ¼ cup water added
  • 3-4 cups almonds or pecans, finely chopped in food processor(but not pulverized)
  • 1/2 pound unsalted butter
  • Clarified butter or peanut oil to sauté fish with
  • 1 lemon, juiced
  • 2 Tbs. chopped fresh parsley

1. Dredge flesh side of fish in seasoned flour and shake off excess.
2. Dip floured side of fish into egg wash.
3. Put fish into nut topping flesh side down. Press down on fish to insure a good coating.
4. Refrigerate fish for at least one hour before sautéing.
5. In a small saucepan over medium heat, melt the butter, and allow it to cook until it becomes nutty brown and fragrant. When the butter stops foaming, that is a clue that it is about to turn into brown butter. Be careful not to burn. It is very easy for the butter to turn into black butter and you do not want this. Remove butter from heat and reserve.
6. Heat a large sauté pan over medium-high heat. Add enough clarified butter or peanut oil to cover the bottom of the saute pan with a thin film of fat. Add the fish crust side down and allow it to get lightly golden brown. Turn fish over carefully and place the pan in a 350 degree oven to finish cooking the fish, 6-8 minutes.
7. Place the brown butter over low heat. Add lemon juice to taste. Add Parsley and season with salt and pepper.
8. When ready to serve, pour sauce over and around fish.