TROUT ALMONDINE
Steps:
- Combine the Worcestershire, onions, bay leaves, and lemons in a medium-size saucepan over medium-high heat. Mash the lemons down with the back of a spoon and bring the mixture to a boil. Simmer until it has reduced and becomes slightly thick, 8 to 10 minutes. Add the cream and whisk to blend. Cook for 1 minute. Mount in the 1 stick of the butter, whisking constantly until it is completely melted and blended into the mixture. Strain through a sieve, set aside and keep warm. Season the trout and flour with Essence. Dredge the fish in the flour, coating each side completely. In a large saute pan, over medium heat, add 1/4 cup of the oil. When the oil in hot, add the fillets. Pan-fry for 3 to 4 minutes on each side. Remove and drain on paper towels. In another saute pan, heat the remaining 2 tablespoons oil. Add the shallots. Season with salt and pepper. Saute for 1 minute. Add the garlic, potatoes, and bread crumbs. Season with salt and pepper. Saute for 2 minutes. Stir in the (Meunire) sauce. Continue to saute for 1 minute. Remove from the heat. In another saute pan, melt the remaining 2 tablespoons of butter. Add the almonds and saute for 2 minutes. Stir into the Meunire sauce. Remove from the heat and keep warm. To serve, spoon the potatoes in the center of each plate. Lay the fish directly on top of the potatoes. Spoon the sauce over the fish. Garnish with parsley.
- Combine the Worcestershire, onions, bay leaves, and lemons in a medium-size saucepan over medium-high heat. Mash the lemons down with the back of a spoon and bring the mixture to a boil. Simmer until it has reduced and becomes slightly thick, 8 to 10 minutes. Add the cream and whisk to blend. Cook for 1 minute. Mount in the 1 stick of the butter, whisking constantly until it is completely melted and blended into the mixture. Strain through a sieve, set aside and keep warm. Season the trout and flour with Essence. Dredge the fish in the flour, coating each side completely. In a large saute pan, over medium heat, add 1/4 cup of the oil. When the oil in hot, add the fillets. Pan-fry for 3 to 4 minutes on each side. Remove and drain on paper towels. In another saute pan, heat the remaining 2 tablespoons oil. Add the shallots. Season with salt and pepper. Saute for 1 minute. Add the garlic, potatoes, and bread crumbs. Season with salt and pepper. Saute for 2 minutes. Stir in the (Meunire) sauce. Continue to saute for 1 minute. Remove from the heat. In another saute pan, melt the remaining 2 tablespoons of butter. Add the almonds and saute for 2 minutes. Stir into the Meunire sauce. Remove from the heat and keep warm. To serve, spoon the potatoes in the center of each plate. Lay the fish directly on top of the potatoes. Spoon the sauce over the fish. Garnish with parsley.
- Combine all ingredients thoroughly.
- Combine all ingredients thoroughly.
TROUT ALMONDINE
This recipe is GREAT and I think EVERYONE should try this AT LEAST once in their lifetime. BELIEVE ME...you won't regret it.
Provided by Metallica_Band
Categories Lunch/Snacks
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a small bowl, melt the 1/3 cup butter or margarine in a microwave for approximately 30 seconds.
- Add almonds and heat, uncovered, in the microwave for 3 minutes or until lightly browned; stir occasionally.
- Set almonds aside.
- Arrange fish in a shallow, 10-inch, heat resistant, baking dish.
- Place 1 tablespoon of butter on each fish and sprinkle with lemon juice, salt, and pepper, to taste.
- Cover with wax paper and heat for 7 minutes or until the fish flakes easily with a fork.
- Spoon browned almonds over fish and heat, uncovered, in the microwave for 2 minutes or until heated throughly.
Nutrition Facts : Calories 681.4, Fat 51.1, SaturatedFat 20.3, Cholesterol 203.7, Sodium 314.6, Carbohydrate 3.8, Fiber 1.9, Sugar 1, Protein 51.7
LEMON TROUT ALMONDINE
This trout dish has a wonderful lemony almond taste. It goes together real quick. Use fresh trout filets if possible. Delicious!
Provided by Marie
Categories Trout
Time 25m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Sprinkle trout with salt and pepper.
- Dust the fish filets in the flour.
- Heat the olive oil and butter on medium high heat.
- Add fish filets and cook until light brown on both sides.
- Remove from pan and cover to keep warm.
- Return pan to heat and add 1 T butter.
- Add the almonds and saute, then add the fresh lemon juice.
- Heat it through, then spoon over the fish filets.
- Serve with additional lemon wedges.
TROUT AMANDINE
Make and share this Trout Amandine recipe from Food.com.
Provided by KittyKitty
Categories Trout
Time 15m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Melt butter in a saucepan over medium heat.
- Saute almonds in butter until golden.
- Add 1/4 teaspoons salt and lemon juice; remove from heat. Set aside.
- Combine remaining 1/2 teaspoons salt, flour, pepper, and thyme.
- Heat oil in a large skillet over medium-high heat.
- Dip fillets in milk; dredge in flour mixture.
- Fry fillets, 2 at a time until browned on both sides; drain in paper towels.
- Remove to a serving dish; drizzle with almond butter sauce, and sprinkle with parsley.
Nutrition Facts : Calories 554.3, Fat 46.4, SaturatedFat 9.8, Cholesterol 66.2, Sodium 390.8, Carbohydrate 14.8, Fiber 1.8, Sugar 0.7, Protein 20.8
TROUT ALMANDINE
Sliced almonds lend crunch to every bite of this classic seafood dinner. Besides being flavorful, trout is full of omega-3 fatty acids, which are beneficial for good cardiovascular health.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 9
Steps:
- Lightly toast the almonds in a saute pan. Reserve. Combine the flour, salt, and cayenne pepper in a small, flat dish. Pour the milk into another one. Place the trout fillets in the milk.
- Heat a large saute pan over medium heat. Add the olive oil and butter. Dredge the fillets in the flour mixture on both sides. Add to the pan and increase heat. Put the garlic cloves in the pan and swirl it around.
- Turn the trout after 2 minutes and remove the garlic (you don't want it to brown). Cook until the fish is cooked through and lightly golden brown, about 1 or 2 more minutes. Scatter the almonds over top. Serve immediately.
CLASSIC TROUT ALMONDINE
Make and share this Classic Trout Almondine recipe from Food.com.
Provided by traceyannehall
Categories European
Time 40m
Yield 2 starters, 2 serving(s)
Number Of Ingredients 9
Steps:
- line the grill pan with foil. Brush both trout with melted butter and grill both sides on a medium heat until the skin is CRISPY. Put fresh dill and toasted almond slices in the centre of the trout.
- Layer ONE side of the the trout with toasted almonds (this can be done easily by layering them on a flat tray under the grill until crisp, light brown and firm) to look like "scales"-place on 2 plates to rest.
- Boil a small tub of single cream with a table of lemon,salt and pepper to taste and a small pinch of sugar. Stir VIGOROUSLY constantly! Add a tsp of ground almonds, finely chopped dill, toasted almond flakes, salt and pepper to taste. Lay ON the plate with a serving spoon, lay the trout on top and then drizzle some more on the almond coated side of your trout. Serve IMMEDIATELY.
Nutrition Facts : Calories 100.1, Fat 8.8, SaturatedFat 0.7, Sodium 0.2, Carbohydrate 3.4, Fiber 2, Sugar 0.8, Protein 3.7
BAKED TROUT AMANDINE
From Coup de Pouce. This is an healthy recipe that I plan to try soon. And also it's done in less than 30 minutes.
Provided by Boomette
Categories High Protein
Time 27m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Put the buttermilk in a shallow bowl. In another shallow bowl, mix breadcrumbs, parsley, mustard powder, salt and pepper. Dip the trouts in buttermilk, letting drain the excess , then put in the breadcrumbs flipping them to coat well (shake to remove the excess).
- Put the trout fillets on a baking sheet that has oiled foil on it. Sprinkle almonds on them and drizzle with butter. Cook in a preheated oven of 450 F 8 to 12 minutes per inch of thickness or until it flakes easily with a fork.
TROUT ALMONDINE
A quick and tasty trout recipe. Great for variety if you have a fisherman in the family. Found this at Cooks.com. My family doesn't do well with hot spices so have never made it with the hot pepper sauce.
Provided by Chef Zephyr
Categories Trout
Time 20m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Cut fillets into serving size portions.
- Combine flour, seasoned salt, and paprika; mix well.
- Roll fish in flour mixture.
- Place fish in a single layer, skin side down, in a well-greased shallow,broiler-safe, baking pan.
- Drizzle 2 tablespoons melted butter over fish.
- Broil about 4 inches from heat about 10 minutes until white through.
- While fish cooks, in small skillet, saute almonds in 2 tablespoons butter until golden brown, stirring constantly.
- Remove from heat.
- Add lemon juice, hot pepper sauce, and parsley; mix.
- Pour over cooked fish and serve at once.
Nutrition Facts : Calories 335.1, Fat 19.7, SaturatedFat 6.8, Cholesterol 108, Sodium 140.6, Carbohydrate 5.4, Fiber 0.8, Sugar 0.4, Protein 32.9
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CLASSIC TROUT AMANDINE RECIPE - SOUTHERN LIVING
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- Stir together milk, hot sauce, and 1 tsp. salt in a 13- by 9-inch baking dish; add fillets, turning to coat. Cover and chill 2 hours. Drain, discarding marinade.
- Melt 1/4 cup butter with oil in a large skillet over medium heat. Fry fillets, in batches, in butter mixture 2 minutes on each side or until fish flakes with a fork. Transfer to a serving platter; keep warm.
- Combine remaining 1/2 cup butter and almonds in a saucepan; cook over medium heat, stirring often, until almonds are lightly browned. Add lemon juice, Worcestershire sauce, and remaining 1/2 tsp. salt; cook, stirring constantly, 1 minute. Remove from heat; stir in parsley. Pour almond mixture over fillets, and serve immediately.
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