Pan-seared Trout Amandine Recipe

Time30m

Serves4

greens beans, toasted almonds, preserved lemon, brown butter

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Ingredients

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1
Prepare the Ingredients
Rinse the trout fillets under cold water and pat dry with a paper towel. Trim the ends of the green beans and set aside. Slice the preserved lemon into thin wedges, discarding any seeds.
2
Toast the Almonds
In a dry skillet over medium heat, toast the sliced almonds until golden brown, about 5 minutes. Stir frequently to prevent burning. Once toasted, remove from heat and set aside.

3
Sear the Trout
In a large skillet, melt 50 grams of butter over medium-high heat. Season the trout fillets with salt and black pepper. Once the butter is hot and bubbling, place the trout fillets skin-side down in the skillet. Cook for about 4-5 minutes until the skin is crispy, then carefully flip the fillets and cook for another 2-3 minutes until cooked through. Remove the trout from the skillet and keep warm.
4
Cook the Green Beans
In the same skillet, add the remaining butter and let it melt. Add the green beans and season with salt. Sauté for about 5-7 minutes until they are bright green and tender-crisp.

5
Prepare the Brown Butter Sauce
To the skillet with the cooked green beans, add the toasted almonds and preserved lemon wedges. Stir to combine, allowing the lemon to warm through. If desired, drizzle a little more melted butter over the mixture for extra flavor.
6
Serve
Plate the trout fillets and top them with the green bean and almond mixture. Drizzle any remaining brown butter sauce over the dish and serve immediately.