TROUT AMANDINE, STEAMED ASPARAGUS AND NEW POTATOES
I love when a recipe creates a full meal. This French-inspired meal comes from Rachael Ray. The fish servings are generous for 4 people. You may adjust the amount of trout fillets to your liking. Note: read the directions all the way through before cooking so you are prepared to cook the trout while the veggies are boiling and steaming. :)
Provided by LifeIsGood
Categories Trout
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Turn oven on a low setting (like 170 - 200 degrees F) and rest an oven-proof platter on the oven rack.
- VEGGIES:.
- Get a deep pot of salted water to the boiling point and add the potatoes. Cook for about 12 minutes, or until fork tender .
- Trim the tough ends off of the asparagus and put in a colander and rest the colander on top of the potato pot and cover. Do this the last 5 or 6 minutes that the potatoes are cooking, and the asparagus will steam at the same time.
- The potatoes will be just about done when the last of your trout is going into the skillet (see below). When the potatoes are tender, take a minute to drain them and return them to the warm pot. Leave asparagus covered and set aside. Dress potatoes with chives, a drizzle of olive oil and a little salt. Leave in warm pot until trout is on the table, then transfer to a serving bowl.
- TROUT:.
- Heat a large skillet over medium heat. Combine egg and milk in a pie tin and beat with a fork. Place a cup of flour in a second pie tin and season well with salt and sparingly with pepper. Coat the trout fillets in egg and milk mixture, then in seasoned flour. Put fillets on a plate until all of them are dredged and ready to be cooked.
- To the skillet add 1/2 T olive oil and 1 1/2 T butter. When butter foams, add trout and gently saute 4 fillets for 2 to 3 minutes on each side, until golden. Transfer trout to the warm platter in the oven. Return the pan to the stove and add remaining oil and 1 1/2 T butter and saute rest of the trout. When all of the trout is cooked and added to the serving platter, add last T of butter to the pan. When the butter melts, add almonds and brown them until lightly golden, 1 to 2 minutes.
- Remove trout from oven and pour almonds over the platter. Garnsih with chopped parsley, lemon wedges and steamed asparagus spears. Serve the potatoes alongside.
Nutrition Facts : Calories 960.2, Fat 48.7, SaturatedFat 13, Cholesterol 177.2, Sodium 272.5, Carbohydrate 80.4, Fiber 12.7, Sugar 5.8, Protein 55.6
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Samuel Napoles
[email protected]This recipe was easy to follow and the results were delicious. The trout was cooked perfectly and the almond crust was crispy and flavorful. The steamed asparagus and new potatoes were also a great addition to the meal.
jabed Hosen
[email protected]I'm not a huge fan of fish, but I really enjoyed this recipe. The trout was mild and flaky, and the almond crust added a nice flavor. I also liked the steamed asparagus and new potatoes.
Jahnaya Sinclair
[email protected]I made this recipe for a dinner party and it was a hit! Everyone loved the trout, and the steamed asparagus and new potatoes were a perfect accompaniment. I will definitely be making this recipe again.
Nasima begum Khan
[email protected]This recipe was a bit more work than I expected, but it was worth it. The trout was delicious and the almond crust was crispy and flavorful. I especially enjoyed the steamed asparagus and new potatoes, which were a great addition to the meal.
Samer Nasir
[email protected]I've made this recipe several times now and it's always a hit. The trout is always flaky and moist, and the almond crust is crispy and flavorful. I love serving it with steamed asparagus and new potatoes, which are a great addition to the meal.
Waguma Erisha
[email protected]This recipe is a keeper! The trout was cooked perfectly and the almond crust was crispy and flavorful. I especially enjoyed the steamed asparagus and new potatoes, which were a great addition to the meal. I will definitely be making this recipe again
Syed Aamir
[email protected]I'm always looking for new ways to cook trout, and this recipe definitely delivered. The trout was flaky and moist, and the almond crust added a nice crunch. I served it with steamed asparagus and new potatoes, which were a great addition to the meal
Laurie Steve
[email protected]This recipe was easy to follow and the results were delicious. The trout was cooked perfectly and the almond crust was crispy and flavorful. The steamed asparagus and new potatoes were also a great addition to the meal.
Alena Stotts
[email protected]I'm not a huge fan of fish, but I really enjoyed this recipe. The trout was mild and flaky, and the almond crust added a nice flavor. I also liked the steamed asparagus and new potatoes.
Laju Uwawah
[email protected]I made this recipe for a dinner party and it was a hit! Everyone loved the trout, and the steamed asparagus and new potatoes were a perfect accompaniment. I will definitely be making this recipe again.
Sheikh Kamal
[email protected]This recipe was a bit more work than I expected, but it was worth it. The trout was delicious and the almond crust was crispy and flavorful. I especially enjoyed the steamed asparagus and new potatoes, which were a great addition to the meal.
Amanda Davis
[email protected]I've made this recipe several times now and it's always a hit. The trout is always flaky and moist, and the almond crust is crispy and flavorful. I love serving it with steamed asparagus and new potatoes, which are a great addition to the meal.
Nasir Stilley
[email protected]This recipe is a keeper! The trout was cooked perfectly and the almond crust was crispy and flavorful. I especially enjoyed the steamed asparagus and new potatoes, which were a great addition to the meal. I will definitely be making this recipe again
Oluchi Juliet
[email protected]I'm always looking for new ways to cook trout, and this recipe definitely delivered. The trout was flaky and moist, and the almond crust added a nice crunch. I served it with steamed asparagus and new potatoes, which were a great addition to the meal
MD sakil Khan
[email protected]This recipe was easy to follow and the results were delicious. The trout was cooked perfectly and the almond crust was crispy and flavorful. The steamed asparagus and new potatoes were also a great addition to the meal.
Scott Price
[email protected]I'm not a huge fan of fish, but I really enjoyed this recipe. The trout was mild and flaky, and the almond crust added a nice flavor. I also liked the steamed asparagus and new potatoes.
Bs Bellal
[email protected]I made this recipe for a dinner party and it was a hit! Everyone loved the trout, and the steamed asparagus and new potatoes were a perfect accompaniment. I will definitely be making this recipe again.
Temosho Mamashie
[email protected]This is one of my favorite recipes for trout. It's easy to make and always turns out delicious. The trout is always flaky and moist, and the almond crust adds a nice flavor. I highly recommend this recipe!
Nagji Rajput
[email protected]I'm a big fan of trout, and this recipe did not disappoint! The trout was cooked perfectly, and the almond crust was crispy and flavorful. I especially enjoyed the steamed asparagus and new potatoes, which were a great addition to the meal.
Kenny Dixon
[email protected]Trout amandine was a delightful dish that I recently had the pleasure of cooking. The trout was flaky and tender, while the almond crust added a delightful crunch. I served it with steamed asparagus and new potatoes, which perfectly complemented the