8 10-ounce trout fillets, quartered
1/4 cup canola oil
For the Crust:
8 tablespoons almonds, toasted
1 cup bread crumbs
1 tablespoon kosher salt
For the Sauce:
2 tablespoons canola oil
2 shallots, peeled and chopped
2 cups red, yellow, and orange bell pepper, chopped and roasted
2 cloves garlic, peeled and chopped
1/2 cup white wine
1/2 cup heavy cream
2 sticks butter, cubed
2 lemons, juiced
2 teaspoons kosher salt
Prepare the crust. In a food processor, combine salt, almonds, and half the breadcrumbs. Process until fairly fine, approximately 2 minutes. Combine mixture with remaining breadcrumbs by hand.
Prepare lemon butter sauce. Add canola oil, shallots, peppers, and garlic to medium saucepan. Sauté until translucent. Deglaze with white wine and reduce by half. Add heavy cream and reduce by half. Reduce heat and whip in cubed butter until incorporated. Season with lemon and salt, then strain.
Coat the flesh (not skin) side of the trout with crust. Sauté trout, crust-side down, in oil over medium heat. The crust should brown, not blacken. Once browned, turn fish over and sauté for 3 minutes to crisp skin.
To assemble, add 2 tablespoons of sauce then 1/4 cup garlic-black pepper grits to bowl. Stack four pieces of trout on grits. Add julienned cucumber and vinaigrette.