If using a thicker piece of fish, you can finish in a 350F oven for 4-5 minutes. Spoon the almondine sauce over the fish and garnish with a few fennel fronds. Flip the fillets over and cook additional 2-3 minutes, or until done. Remove the trout from the foil and transfer onto serving plates. Heat a non-stick pan with olive oil to medium heat, add trout fillets (seasoned side down) and cook 2-3 minutes. For quick-cooking trout, this recipe uses a traditional cooking technique. Then, press that side firmly into the almond/flour mixture. Take your trout filet and dip one side in the egg wash mixture. *Note: Use a pan with a light-colored bottom so you can keep track of the color. Zest one whole lemon into the butter while it is warm. When the butter melts, add almonds and brown until lightly golden, 1 to 2 minutes. Once you smell that nutty aroma and the crackling noise slows down, take the pan off the heat and transfer the browned butter to a smaller container. When all of the trout is cooked, add last tablespoon of butter to the pan. The color will progress from golden-tan to a toasty-brown. As mentioned above, trout almondine is both commonly served with whole trout as well as with filets. Be careful not to scorch them or they will be bitter. Slightly agitate the pan so the butter does not stick to the bottom. Using a dry pan heated over medium-high heat, toast the sliced almonds on both sides until lightly browned. As the butter melts, it will begin to foam and make a crackling noise. Make brown butter by placing unsalted butter in a pan over medium heat*. For Amandine style, add two tablespoons of sliced, roasted almonds on top of each fish prior to Meunire Sauce. View photos, read reviews, and see ratings for Trout Almondine. Ingredients 4 pan-dressed trout (about 1 pound each) 2 teaspoons salt 1/2 teaspoon pepper 2 eggs 1/2 cup half-and-half cream 1/2 cup all-purpose flour 1/.
Ladle two fluid ounces of Meunire Sauce on top of each fish. Trout Almondine at YaYas Euro Bistro in Salina, KS. Remove the trout from the pan and place on a serving plate. In a separate shallow dish, whisk the 3 eggs together and season lightly with salt and pepper. Flip trout over and finish cooking through.
This worked much better.Season the flour by tossing flour, almonds, salt and pepper in a shallow dish and set aside. Did a second lot and stirred them loads once browned to get them cooling properly. Turns out they had kept cooking (a lot) in the butter while I'd left them. A few minutes later I went to give them a stir and they sizzled up at me. The first time I pulled them out the mike when they were light brown and then forgot about them while I was putting the fish on. NOTE to those making this for the first time: Watch the almonds! I had to make mine twice. Fish amandine, or in this case trout amandine (aka almondine), is a super quick and easy dish where the fish is fried and then served in a browned butter. Sprinkle almonds on them and drizzle with butter. Put the trout fillets on a baking sheet that has oiled foil on it. Thanks for the recipe Metallica_Band, and thanks for getting my other half to eat fish! Dip the trouts in buttermilk, letting drain the excess, then put in the breadcrumbs flipping them to coat well (shake to remove the excess). It was a really simple recipe to put together so I'm sure I'll make this again, but I'll do it this way for my other half and probably just with some herbs and lemon juice for me. Take your trout filet and dip one side in the egg wash mixture. I really like butter but even for me this was a bit much and it made the whole dish a bit too heavy to be honest. Using the same pan, add almonds to pan and. Place beans on plate and place trout on top.
Meanwhile heat green beans in microwave for 2 minutes on High or until cooked. Place trout into heated pan with oil and cook for 4 to 5 minutes on each side.
He said that, for fish (he hates fish usually) this was nice and he'd definitely have it again - praise indeed! Me, I thought it was just ok. Salt & pepper the trout and dredge with flour. I thought this was ok but my other half really liked it, hence the 4 stars. Trout Amandine 3/4 cup sliced almonds 1/2 cups all-purpose flour kosher salt and freshly ground black pepper to taste 1 large egg 1 cup milk 4 trout.
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