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Trout Almondine

Date Added: Apr 29, 2010 French Entrees
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Prep Time

5 mins

Cook Time

8 mins

Ready In

13 mins

Serving

1

*to adjust serving size click on "serving box".

Description

Chef Pierre's Trout Almondine recipe combines fresh Trout pan seared topped with toasted Almonds and brown butter.


Ingredients

  • 1  Each Trout, cleaned, deboned
  • 1
  • 3  Table Spoon(s) Oil, neutral soy or corn
  • 2
  • 1  To Taste Salt & Pepper
  • 3
  • 3  Table Spoon(s) Almonds, sliced and lightly toasted
  • 4
  • 3  Table Spoon(s) Butter
  • 5
  • 1  Table Spoon(s) Garlic, in oil
  • 6
  • 1  Tea Spoon(s) shallots finely chopped
  • 7
  • 1 1/2  Cup(s) Green Beans, blanched in salted water
  • 8
  • 3  Each Baby Potatoes, blanched and peeled
  • 9
  • ½  Each Lemon, juiced
  • 10
  • 1  Table Spoon(s) Parsley, chopped
  • 11

Directions

    1. Preheat oven to 350 degrees
    2. Season trout with salt and pepper
    3. Heat oil in saute pan
    4. Sear fish skin side down in hot oil
    5. Place potatoes in pan with fish
    6. Cook fish and potatoes in pan until skin is brown and crispy
    7. In a different pan, saute garlic with oil and shallots
    8. Add beans and saute
    9. Add butter, salt and pepper
    10. When beans are hot, taste and adjust seasoning
    11. Finish with parsley and place on the side
    12. When the skin side of the trout is crispy, place in pan, skin side down
    13. Bake in the oven to finish for 3 minutes
    14. Plate fish, potatoes, and beans
    15. Remove excess oil from pan
    16. Place the butter in empty pan and melt
    17. Add the almond, salt, pepper and lemon juice
    18. When mixture is light brown, taste and adjust seasoning
    19. Pour over plated trout

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