Trout Almondine with Green Beans

Share on facebook
Share on twitter
Share on pinterest
Share on whatsapp
Share on email
Share on facebook
Share on twitter
Share on pinterest
Share on whatsapp
Share on email

[vc_row css=”.vc_custom_1584307889277{margin-top: 10px !important;}”][vc_column][vc_separator color=”black” border_width=”2″ el_width=”90″][/vc_column][/vc_row][vc_row][vc_column width=”1/12″ css=”.vc_custom_1589497543296{border-radius: 5px !important;}”][/vc_column][vc_column width=”5/6″][vc_column_text]

YIELD: 4 servings
TOTAL TIME: 30 minutes
ACTIVE TIME: 10 minutes

[/vc_column_text][vc_column_text css=”.vc_custom_1583889848445{padding-top: 0px !important;padding-bottom: 0px !important;}”]

[/vc_column_text][/vc_column][vc_column width=”1/12″][/vc_column][/vc_row][vc_row][vc_column width=”1/6″ css=”.vc_custom_1589545539004{border-radius: 5px !important;}”][/vc_column][vc_column width=”2/3″][vc_column_text]

Trout, filets 40 oz / 2½ lb 4 fillets
Salt To taste
Black pepper, freshly ground To taste
Flour, all-purpose 85 g ⅔ cup
Olive oil, extra virgin 60 g 60 mL / 4 tbsp
Butter 60 g 4 tbsp
Almonds, sliced 110 g 1 cup
Lemon juice 1 lemon
Parsley, chopped 17 g 4 tbsp
Green beans, trimmed 500 g / 1 lb 4 cups
Butter 45 g 3 tbsp
Garlic, minced 3 cloves
Salt 2 g ¼ tsp
Black pepper, freshly ground 1 g ¼ tsp
Lemon wedges for serving

[/vc_column_text][/vc_column][vc_column width=”1/6″][/vc_column][/vc_row][vc_row][vc_column width=”1/12″ css=”.vc_custom_1589497543296{border-radius: 5px !important;}”][/vc_column][vc_column width=”5/6″][vc_column_text]METHOD[/vc_column_text][vc_column_text]Season trout with salt and black pepper. 

Spread flour in a shallow bowl and dredge fish in flour on both sides. Shake off any excess. 

In a large skillet, heat olive oil over medium-high heat. Add trout skin-side up and cook for 3 minutes. Flip fillets and cook for about 2-3 more minutes, or until cooked through.  Remove fish to a plate and cover loosely with aluminum foil. 

Wipe down skillet and melt butter over medium heat. Add almonds and cook, stirring often, until butter starts to brown, about 5-6 minutes. Remove from heat. Stir in lemon juice and parsley. Set aside

In another large skillet, bring water and green beans to a boil on high heat, cooking for 2 minutes.

6 Drain green beans and wipe dry with paper towel. Add butter and garlic, stirring until fragrant, about 1 minute. Add green beans back in with salt and black pepper and combine. 

Place 1 trout fillet on each plate. Spoon almond sauce over each fillet. Serve with lemon wedges and green beans. 
[/vc_column_text][/vc_column][vc_column width=”1/12″][/vc_column][/vc_row][vc_row css=”.vc_custom_1584307889277{margin-top: 10px !important;}”][vc_column][vc_separator color=”black” border_width=”2″ el_width=”60″][/vc_column][/vc_row][vc_row][vc_column width=”1/12″ css=”.vc_custom_1589497543296{border-radius: 5px !important;}”][/vc_column][vc_column width=”5/6″][vc_column_text]NOTES[/vc_column_text][vc_column_text]

  •  Add any other spices you like to the green beans. Thyme and oregano work well

[/vc_column_text][/vc_column][vc_column width=”1/12″][/vc_column][/vc_row][vc_row css=”.vc_custom_1584215403674{margin-top: 25px !important;}”][vc_column][vc_separator color=”custom” border_width=”3″ accent_color=”#ffffff”][/vc_column][/vc_row]