| Prep: 10 mins | Cook: 20 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 425 | 28g | 8g | 13g |
| sugars | fibre | protein | salt |
| 3g | 3g | 34g | 0.75g |
Why I Love Spanish Trucha a la almendra con salsa de cava
When I first stumbled upon the delightful Spanish dish known as Trucha a la almendra con salsa de cava, it evoked a sense of nostalgia that whisked me back to my childhood in Montana. The combination of crispy almonds and succulent trout, harmonized with the effervescent touch of cava in the sauce, is pure culinary poetry.
Bridging Cultures Through Flavors
While I was raised on hearty meals like bison burgers and venison steaks, there’s something magical about fusing my roots with new, intriguing flavors from other culinary traditions. Trucha a la almendra con salsa de cava does just that. The dish masterfully blends the simplicity of fresh fish with the complexity of almonds and the luxurious cava sauce, creating a culinary experience that’s as adventurous as the Montana landscape yet as refined as Spanish cuisine.
This dish reminds me of the way dishes like trout almondine and chicken piccata also embrace the idea of transforming simple ingredients into something extraordinary. The almonds provide a crunch that complements the tender trout, while the cava sauce brings a layer of sophistication.
Cooking Inspired by Masters
Inspired by acclaimed chefs like José Andrés, who have dedicated their craft to showcasing Spanish cuisine to the world, I wanted to interpret this traditional dish in a way that respects its origins while welcoming the innovation my background brings. Andrés’s work not only introduces vibrant Spanish flavors but also emphasizes the importance of fresh, quality ingredients – a philosophy I wholeheartedly share.
Moreover, this recipe allowed me to reminisce about the Native American influences that shaped my cooking. The use of trout, in particular, brings back memories of fishing in Montana’s pristine rivers.
Pair this elegant entrée with a side of roasted vegetables or a lemony arugula salad. The fresh, zesty greens will accentuate the richness of the cava sauce, providing a balanced meal that’s both comforting and exciting.
Incorporating Trucha a la almendra con salsa de cava into your culinary repertoire is not just about trying a new recipe; it’s about experiencing a unique blend of flavors that will transport you, if only temporarily, to the sun-drenched landscapes of Spain while paying homage to simpler, homestead-inspired roots.
What You’ll Need
- 6 trout fillets (about 6-8 oz each)
- 1 cup sliced almonds
- 1/2 cup all-purpose flour
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 lemon, sliced into wedges (for garnish)
- 1/4 cup fresh parsley, chopped (for garnish)
- 1 shallot, finely chopped
- 1 cup cava (Spanish sparkling wine)
- 1/2 cup heavy cream
- 1 tablespoon Dijon mustard
- 1 teaspoon lemon juice
- 2 tablespoons fresh chives, chopped
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Method
Step One
Rinse the trout fillets under cold water and pat them dry with paper towels. Season both sides with salt and black pepper.
Step Two
Place the flour on a plate and dredge each trout fillet in the flour, shaking off any excess. Set the fillets aside.
Step Three
Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Add the trout fillets to the skillet, skin-side down first. Cook for about 3-4 minutes on each side, or until golden brown and cooked through. Remove the fillets from the skillet and keep them warm.
Step Four
In the same skillet, add the remaining tablespoon of butter. Once melted, add the sliced almonds and toast them until golden brown, stirring frequently to avoid burning. Remove from heat and set aside.
Step Five
In a separate saucepan over medium heat, add the finely chopped shallot and sauté until translucent, about 2-3 minutes.
Step Six
Pour the cava into the saucepan with the shallots and bring to a boil. Reduce the heat and let it simmer until reduced by half, about 5 minutes.
Step Seven
Stir in the heavy cream, Dijon mustard, and lemon juice. Continue to simmer until the sauce thickens, about 3-4 minutes. Season with salt and black pepper to taste.
Step Eight
Arrange the cooked trout fillets on a serving platter. Pour the cava sauce over the fillets and sprinkle with the toasted almonds.
Step Nine
Garnish with lemon wedges, chopped parsley, and fresh chives. Serve immediately. Enjoy your Trucha a la almendra con salsa de cava!
