Truite Aux Amandes Meuniere Recipe
Local Sunburst Farms trout encrusted with almonds, lemon-butter-white wine-caper sauce, rice, haricots verts
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Ingredients
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Main Ingredients
Method
Cooking Instructions
Prepare the Ingredients
Rinse the trout fillets and pat dry. Season with salt and pepper. Set up a dredging station with one plate of flour and another plate with sliced almonds.
Dredge the Trout
Coat each trout fillet in flour, shaking off excess, then press into sliced almonds to coat both sides.
Cook the Trout
In a large skillet, melt 4 tablespoons of butter over medium heat. Add the trout fillets and cook for about 3-4 minutes on each side until golden brown and cooked through. Remove from skillet and keep warm.
Make the Sauce
In the same skillet, add remaining butter, white wine, lemon juice, and capers. Simmer for 4-5 minutes until slightly thickened. Adjust seasoning with salt and pepper.
Prepare the Sides
Cook rice according to package instructions. Steam or blanch haricots verts until tender, about 5 minutes.
Serve
Plate the trout fillets, drizzle with lemon-butter-white wine-caper sauce, and serve alongside rice and haricots verts.