How to Cook Trout Amandine

Serves: 4

Preparation time: 15 mins

Cooking time: 20 mins

Ingredients needed to make Trout Amandine:

• 8 (4 oz each) rainbow trout fillets
•  1 1/4 lb thin asparagus spears
• 2 lb small red potatoes, quartered
• 1 cup whole almonds, blanched
• 10 blades fresh chives, snipped
• Handful of fresh parsley leaves, finely chopped
• 1 cup all purpose flour
• 1 cup milk
• 1 egg
• 4 tbsp butter
• 1 lemon, cut into wedges
• 1 tbsp extra virgin olive oil, plus more for drizzling
• Salt and freshly ground black pepper

Cooking instructions for Trout Amandine:

• Place a large platter onto an oven rack and heat up the oven to low heat.
• Plop the potatoes into a pot of boiling water and stir in a dash of salt until it dissolves.
• Cook the potatoes for 10 minutes or until the potatoes appear tender when teased with a fork.
• While the potatoes cook, chop off the tough ends from the asparagus spears and toss the latter into a colander.
• Place the colander into the pot with cooking potatoes and place a lid or plate on top to cover.
• Steam the asparagus tips for 5-6 minutes or until they soften.
• Drain the potatoes into a colander and toss them back into the pot.
• Set the cooked asparagus aside, covered, until necessary.
• Sprinkle the chives into the pot, followed by a lashing of olive oil and season with a dash of salt.
• Give them a nice stir to coat the potatoes well with the dressing and set aside.
• Heat a large sauté pan over medium flame.
• Meanwhile, whisk the milk and egg together in a shallow pie plate until the yolk breaks down and just blends into a pale yellow mixture.
• Spread the flour into a separate shallow dish and stir in a pinch each of seasonings.
• Dip the trout fillets into an egg-milk mixture, one at a time, to coat evenly and transfer it to the plate with seasoned flour.
• Flip them over to dredge well and lay them out onto a plate, until all of them receive their coating.
• Pour ½ tbsp extra virgin olive oil into a skillet and spread it out throughout the pan by tilting the latter.
• Spoon in 1 ½ tbsp butter and heat until the butter melts and starts foaming.
• Place the trout fillets on it, 4 at a time, and fry each side for a couple of minutes or until they turn golden brown.
• Drain them out onto the hot platter in the oven and keep warm until all the trout fillets are fried.
• Continue to cook the other batch of fillets using rest of the oil as well as 1 ½ tbsp butter.
• Once they are done, melt the remaining butter in the pan and fry the almonds in it for a minute or until they brown slightly.
• Arrange the fried trout fillets onto serving plates and sprinkle the fried almonds as well as chopped parsley on top.
• Scatter the dressed potatoes as well as asparagus spears around each serving.
• Serve warm along with lemon wedges by the side.

Image credit: Wikimedia Commons