Pan Seared Rainbow Trout Almondine Recipe

Cooking Instructions

1. 1

   Prepare the Fingerling Potatoes

   Wash the fingerling potatoes and cut them in half. Place them in a pot, cover with water, add a pinch of salt, and bring to a boil. Cook until tender, about 15 minutes. Drain and set aside.

2. 2

   Prepare the Almond Puree

   In a blender, combine half of the sliced almonds, lemon juice, and a pinch of salt. Blend until smooth, adding water as needed to achieve a creamy consistency. Set aside.

3. 3

   Sear the Trout

   Pat the trout fillets dry with paper towels and season with salt and black pepper. In a large skillet, heat 2 tablespoons of olive oil and 2 tablespoons of butter over medium-high heat. Once hot, add the trout fillets skin-side down and cook for about 4-5 minutes until the skin is crispy. Carefully flip the fillets and cook for an additional 2-3 minutes until cooked through. Remove from the skillet and keep warm.

4. 4

   Toast the Almonds and Add Capers

   In the same skillet, add the remaining butter and sliced almonds. Toast the almonds until golden brown, stirring frequently. Add the capers and cook for another minute.

5. 5

   Serve the Dish

   On a plate, spread a layer of the almond puree. Place the seared trout on top and spoon the toasted almond and caper mixture over the fish. Serve with the boiled fingerling potatoes and a sprinkle of lemon zest.