Name: Trout Almondine Recipe
Total time: 30 min
Yield: 2
Cuisine: French

Protein

Carbs

Fiber

MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

Copper

Magnesium

Manganese

Phosphorus

Selenium

Zinc

Vitamins & Minerals

How to make Trout Almondine Recipe

Kitchen Nine

Crawler

French

Non Vegetarian

Pescatarian

Rainbow trout,  cleaned

For dusting:seasoned plain flour

Butter,  coarsely chopped

Natural almonds,  coarsely chopped

Juice lemon,  plus extra lemon wedges,  to serve

Green beans,  trimmed

Lemons,  segmented

There's nothing new about trout almondine, writes emma knowles, but there's every reason to bring it back in vogue.

step 1

In our rush to embrace the new and exciting (and yes, we own up to being guilty of that even here at.

step 2

step 3

), sometimes the familiar, simple things get left by the wayside. Admittedly, trout almondine (or amandine, depending on which cookbook you refer to) hasn't enjoyed its heyday for a good decade or three, but that's no reason not to bring it back. It was popular for good reason.

step 4

Fancy name, simple dish. Essentially, trout almondine is lightly floured trout pan-fried in butter and sauced with a classic beurre noisette in which slivered almonds have been browned. A squeeze of lemon adds the required acidity, while a scattering of parsley is simply de rigueur for almost any french classic.

step 5

As with all simple dishes, its success hinges on quality produce. Fresh, fresh fish and butter and almonds of good quality.

step 6

Let's be clear:with this recipe we're talking about rainbow trout, with its delicately flavoured, blushing pink flesh, rather than the more flashily hued ocean trout. Look out for specimens roughly the size of a dinner plate with lustrous slippery skin, firm flesh and a fresh smell. Ask your fishmonger to clean them for you and you're halfway there in terms of prep.

step 7

Just before cooking, toss the trout lightly in well-seasoned flour, then cook it in a large frying pan until it's just cooked through. Transfer it to a warm plate and keep it warm while you make your beurre noisette.

step 8

For a successful beurre noisette you'll need to use well-chilled, cubed butter it melts quickly and evenly. The milk solids will caramelise and go nutty instead of simply clarifying and burning. You want the butter to be dark golden. Anything less will lack the requisite nuttiness; anything more will taste like charcoal and be bitter and inedible. Strange as it may seem, you'll need to listen to your butter. The butter will bubble noisily at the beginning, but as it starts to caramelise, it goes silent. At this point, swirl in the almonds and a good squeeze of lemon. It doesn't get much simpler than that. Match it with steamed new potatoes and crisp green beans or a vinaigrette-dressed bitter-leaf salad and dinner's done in no time. Fast and most definitely fabulous.

step 9

step 10

Heat a large frying pan over medium heat, lightly dust each side of trout with flour, shaking off excess. Add 50gm butter to pan and, when foaming, add trout and cook, turning once, until golden and just cooked through (5-6 minutes each side). Remove trout from pan and keep warm.

step 11

Meanwhile, heat remaining butter in a separate frying pan over medium heat until foaming, add almonds and shake pan until almonds are golden and butter is brown (4-5 minutes). Add lemon juice, set aside and keep warm.

step 12

For green bean and lemon salad, blanch beans in boiling salted water until just tender (1-2 minutes), drain and refresh, place in a bowl, add lemon segments and parsley, drizzle over a little beurre noisette, toss to combine, season to taste and serve with trout drizzled with beurre noisette.

step 13

Trout Almondine

Trout Almondine | New Orleans Local With Chef Robert Bruce by NewOrleansLocal.com

Matty Matheson&#39;s Classic Trout Almondine by Munchies

Trout in Almonds (10 min dinner) by Helen Rennie

{recipe} Trout Amandine by TheLovelyLifeBlog

How To Cook a Fish Meuniere: Trout Meuniere with toasted almonds ( Intermediate level ) by French Cooking Academy

Bobby Flay&#39;s Grilled Trout Almondine | Bobby Flay&#39;s Barbecue Addiction | Food Network by Food Network

Tall Timber&#39;s Trout Almondine by NHFishandGame

Trout Almondine | EASY TO LEARN | QUICK RECIPES by QUICK RECIPES | RECIPES LIBRARY

Crispy skin fish almondine with cream sherry sauce and crunchy almonds by Recipe30

VICE Eats with John Besh by VICE

Trout Amandine/Almondine - PoorMansGourmet by Poor Man's Gourmet Kitchen