If there is a time to splurge on a rich, delectable dinner, it should be for Valentine’s Day. Here is the perfect dinner for two. Check yesterday’s blog for a chocolate dessert for two, and you are all ready for a romantic dinner with your Valentine.
2 fresh trout, boned and butterflied (about 10-12 ounces each)
Flour, for dredging
4 Tablespoons butter
3 Tablespoons sliced almonds
1/2 cup almond liqueur (Amaretto)
Juice of 1 lemon
Salt and freshly ground pepper, to taste
2/3 cup heavy cream
1. Preheat broiler, placing rack about 8 inches below.
2. Dredge trout in some flour, shaking off excess. Heat butter until bubbly in a large skillet that can be used under the broiler. Place trout in pan, skin-side up. Saute over medium-high heat for 2-3 minutes or until golden brown. Remove from heat.
3. Carefully turn trout over, using 2 spatulas, if necessary. Sprinkle with almonds and place under broiler. Broil until almonds are browned, then return skillet to top of stove. Saute for another minute or two, then remove from heat.
4. Add almond liqueur and flame, shaking pan until flame dies. Return to heat and add lemon juice, salt, and pepper. Add cream. Shake pan well until sauce has thickened. Serve at once. Serves 2.
This is good served with a rice pilaf and a green vegetable, like asparagus, green beans, or broccoli.
That is my kind of dinner–I have never tried it with the amaretto, which sounds like a wonderful addition.
Let me know if you try it, Angela. It’s heavenly!