Trout Almondine

September 16, 2019

Trout Almondine

TROUT ALMONDINE

Recipe By Helen Rennie

Trout Almondine is a tasty, filling dish with a butter-based sauce. But this French classic is not nearly as heavy as you’d think. It’s a simple recipe that tastes great and seems harder than it is!

INGREDIENTS

  • 2 trout fillets
  • ½ cup sliced almonds (60g)
  • 1 egg
  • 1 tbsp oil (high heat oils like grapeseed, safflower, canola are most suitable)
  • 1 tbsp butter (add a pinch of salt if using unsalted)
  • 1 garlic clove
  • squirt of lemon or lime
  • 2 tsp fresh minced herbs (chives, tarragon, dill, parsley, or cilantro)

DIRECTIONS 

  1. Crush ½ a cup of sliced almonds in a ziplock bag with a rolling pin. The pieces should be roughly the size of rolled oats.
  2. Crack an egg in a bowl and whisk very thoroughly with a fork. It should end up very homogeneous with no blobs of white present.
  3. Season two trout fillets with salt and pepper on both sides.
  4. Dunk the trout fillets into the beaten egg letting the excess drip off. The coat both sides in almonds.
  5. Preheat a large pan on high heat with one tbsp of oil. The almond coating will keep the fish from sticking so you can use any kind of pan.
  6. When the oil is hot and shimmering, place the trout into the pan skin side down. Cook without turning over until the almonds are brown. Modulate the heat between high and medium high to prevent burning. After 2-3 minutes, check the bottom of the fish. If the almonds are brown, you’re ready to flip. Cook the other side for 2-3 minutes as well.
  7. Put the finished trout aside. Melt 1 tbsp of butter in the microwave. Add a pinch of salt and grate one clove of garlic. Add the salt and garlic to the melted butter with a squirt of lemon or lime. Add minced herbs according to taste. Recommended herbs are chives, tarragon, parsley, or cilantro.
  8. Sprinkle some herbs on the trout and add a little butter sauce. It’s going to be very flavorful, so there’s no need to add a lot. Serve with rice or potatoes.

FOOTNOTES

TIPS AND TRICKS 
  • You might not need all of the almonds. You can put some aside after crushing, and sprinkle some on as needed after dunking the trout in the whisked egg.
  • If your fillets are particularly thick and you want to check if they’ve been cooked all the way through, lift up a side of the trout. If it bends, it’s not finished. If it breaks, it’s cooked!


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