Trout Almondine - Carte Blanche Wine - Napa Valley

Ingredients

• 2 trout fillets, skin-on
• Salt and black pepper
• ½ cup all-purpose flour
• 2 tbsp unsalted butter
• 1 tbsp olive oil
• ½ cup sliced almonds
• 1 small shallot, minced
• ½ cup dry white wine
• 2 tbsp lemon juice
• 1 tbsp chopped fresh parsley