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
- 1
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.
- 2
Dredge the Trout
Coat each trout fillet in flour, shaking off excess, then press into sliced almonds to coat both sides.
- 3
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.
- 4
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.
- 5
Prepare the Sides
Cook rice according to package instructions. Steam or blanch haricots verts until tender, about 5 minutes.
- 6
Serve
Plate the trout fillets, drizzle with lemon-butter-white wine-caper sauce, and serve alongside rice and haricots verts.
