Rainbow Trout Almondine
Recipe Overview
Overview
Rainbow Trout Almondine is a delightful dish that brings a touch of French elegance to your dinner table. This recipe is not only quick to prepare but also showcases the delicate flavors of the trout, enhanced by a rich almond butter sauce. The key to this dish lies in the simplicity of its ingredients and the technique of pan-frying the trout to achieve a crispy skin while keeping the flesh tender and moist.
The preparation starts with fresh rainbow trout fillets, which are seasoned and lightly dusted with flour. This step is crucial as it helps create a beautiful golden crust when pan-fried. The use of olive oil and butter in the pan adds richness and flavor, making the trout irresistible. As the fish cooks, the aroma of the butter and the slight nuttiness from the flour fills the kitchen, setting the stage for a delicious meal.
Once the trout is perfectly cooked, the almondine sauce comes together quickly in the same pan. Toasting the sliced almonds in the butter until they are golden adds a lovely crunch and depth to the sauce. The final touch of fresh lemon juice and parsley brightens the dish, making it not only visually appealing but also refreshing on the palate. This dish is perfect for a weeknight dinner or a special occasion, and it pairs beautifully with sautéed green beans or a light salad.
Overall, Rainbow Trout Almondine is a recipe that balances elegance and simplicity, making it a must-try for anyone looking to impress at the dinner table without spending hours in the kitchen.
Recipe Details
Steps & Tips
Roughly chop about three tablespoons of parsley and set aside.
Juice half of a fresh lemon to get about one and a half tablespoons of juice.
Tip: Fresh lemon juice is always best for flavor.
Pat two rainbow trout filets dry with paper towels and season with salt and pepper.
Lightly dust each filet with about a tablespoon of flour on both sides and pat it in.
Heat about a tablespoon of olive oil and a tablespoon of butter in a large sauté pan over medium heat.
Add the trout to the pan skin side down and let cook undisturbed for three to four minutes.
Gently flip the trout over using a fish spatula and cook for an additional three minutes.
Tip: Flip the fish away from you to avoid oil splatter.
Remove the trout to a serving platter or individual plates.
Use paper towels to remove remnant oil and crispies from the pan.
Tip: Removing oil remnants prevents blackened bits in the final sauce.
Return the pan to medium heat and melt three tablespoons of butter.
Add one third cup of sliced almonds to the melted butter and stir for a couple of minutes.
Tip: Don't over toast the almonds as they continue to darken after heat is turned off.
Turn off the heat and add lemon juice, chopped parsley, and drained capers to the pan.
Stir the sauce until just combined.
Evenly divide the buttery lemony sauce over each trout filet.
Squeeze a little more fresh lemon juice on top or serve fresh lemon slices.
Tip: Serve fresh lemon slices with each plate for added flavor.
Plate the rainbow trout almondine on a small platter or individual plates.
Serve with sautéed green beans or other sides like mashed potatoes or roasted broccoli.
Tip: Prep ingredients ahead of time for easy cooking when guests arrive.
Ingredients
Ingredient: Fish
→ Substitution: Tofu
Ingredient: Nuts
→ Substitution: Sunflower Seeds
Ingredient: Dairy
→ Substitution: Coconut Oil
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Almondine refers to dishes prepared with almonds, often paired with fish.
- •Using fresh lemon juice enhances the flavor of the dish significantly.
- •Patting the trout dry before cooking helps achieve a better crust.
- •The addition of capers provides a briny contrast to the buttery sauce.
