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 one_half 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