Almond-Crusted Trout with Leek and Lemon Cream | Blueberries & Polar Bears Cookbooks

Ingredients

• 2 medium leeks OR 2 cups (500 ml) finely chopped onion*
• 2 tbsp. butter (30 mL)
• 3 tbsp. fresh lemon juice (45 mL)
• 1 cup whipping cream (250 mL)
• salt and pepper to taste
• 1 cup chopped sliced almonds (250 mL)
• 1 tbsp. chopped fresh parsley (15 mL) OR 1 tsp. (5 mL) dried
• 1 tbsp. grated lemon peel (15 mL)
• ½ tsp. salt (2 mL)
• ⅛ tsp. ground black pepper (0.8 mL)
• ½ cup flour (125 mL)
• 6 6 oz. skinless trout fillets with DLS** OR salt and pepper
• 1 large egg, beaten
• 2 tbsp. olive oil (30 mL)