Cocktail Sauce

1 cup ketchup

1 tablespoon lemon juice

2 1/2 teaspoons prepared horseradish

1 teaspoon light chili powder

pinch cayenne pepper

salt, pepper

Hummus

1 can (15 ounces) garbanzo beans, drained and rinsed 
2 cloves garlic, peeled 
1 teaspoon sea salt (divided) 
1/4 cup fresh lemon juice

1/4 tsp ground cumin 
2 tablespoons water

3 small ice cubes 
1/3 cup tahini 
2 tablespoons extra virgin olive oil 

Using a food processor, chop two cloves of garlic and a 1/2 teaspoon of sea salt. Process until the garlic is finely minced. 

Add the drained garbanzo beans, fresh lemon juice, cumin and water to processor and continue to chop. After 2 minutes add ice. Blend the mixture until it reaches a smooth consistency, about 4 minutes total. 

Add the tahini and 1/2 teaspoon of salt to the mixture. While the food processor is running, drizzle in the extra virgin olive oil. Continue blending until the hummus becomes creamy. Approx 1 minute. 

Trout Almandine

Trout

2 skin-on filets

1 tbsp peanut oil

salt

pepper

flour

Almandine sauce

8 tbsp unsalted butter

1/2 cup sliced raw sliced almonds

2 tsp lemon zest

4 tsp lemon juice

2 tbsp chopped parsley

salt

pepper

Pat dry filets; salt, pepper both sides and dredge in flour. 

Add peanut oil to a non-stick skillet set to medium-high. When oil is hot, add fish skin side down and fry for 4 minutes; flip and continue with flesh side down for 1-2 minutes longer or until the flesh is slightly browned and fish is done. Remove filets to serving platter.

  

Add butter to the skillet stirring constantly. The butter will froth and cook quickly; within 1 minute the butter will begin to brown, add almonds and continue to stir for less than 1 minute; remove from heat, add lemon zest and juice while stirring. Allow to rest for 15-30 seconds and spoon over trout. Top with chopped parsley.