Trout Almondine Recipe

Cook parsnips

Place parsnip pieces in a medium pot and cover with cold water by about 1 inch. Add a pinch of salt. Bring to a boil over high heat, then reduce to a simmer and cook until parsnips are very tender, 12–15 minutes.

Drain and mash

Drain parsnips well and return to the pot off heat for a minute to allow excess steam to evaporate.

Purée

Transfer parsnips to a blender or use an immersion blender. Add 2 tbs unsalted butter, 1/4 cup heavy cream, 1 tbs maple syrup, 1/2 tsp salt and 1/4 tsp pepper. Purée until very smooth. Taste and adjust seasoning—add more maple for sweetness or more cream for silkiness. Keep warm over very low heat or in a 200°F (95°C) oven covered.

Toast almonds

Heat a dry skillet over medium heat. Add 3/4 cup whole raw almonds in a single layer. Toast, stirring or shaking frequently, until fragrant and lightly golden, 5–7 minutes. Transfer almonds to a plate to stop cooking, then rough chop when cool. Sprinkle with 1/4 tsp fine sea salt and set aside.

Make almond brown butter

In the same skillet, melt 4 tbs unsalted butter over medium heat. Swirl the pan occasionally; the butter will foam, then begin to brown and smell nutty—about 4–6 minutes. Watch carefully to avoid burning. When it reaches a deep golden-brown and you see brown bits on the bottom, remove from heat and stir in 1/2 tsp lemon juice to brighten the flavor. If desired, reserve 1–2 tbs of the brown butter for finishing the trout and toss the remainder with the toasted chopped almonds.

Blanch and shock

Bring a medium pot of salted water to a rolling boil. Add haricots verts and cook until bright green and just tender, 2–3 minutes depending on thickness. Prepare an ice bath. Drain the beans and immediately plunge them into the ice bath to stop cooking; cool for 1 minute, then drain again.

Finish

In a skillet over medium heat, melt 1 tbs unsalted butter. Add the drained beans and sauté briefly, 1–2 minutes, just to warm through. Season with 1/4 tsp salt, 1/8 tsp black pepper and 1 tsp lemon juice. Keep warm.

Prepare fillets

Pat trout fillets dry with paper towels. Season both sides lightly with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper. Lightly dust the flesh side (not the skin) with 2 tbs flour, shaking off excess—this helps achieve a light crust.

Pan-sear trout

Heat a large skillet over medium-high heat and add 2 tbs neutral oil. When oil is shimmering, place fillets skin-side down in the pan (work in batches if necessary). Press gently with a spatula for the first 30 seconds to prevent curling. Cook skin-side down until skin is crisp and the fish is cooked about two-thirds of the way through, 3–4 minutes depending on thickness. Flip and cook for an additional 30–60 seconds until just cooked through (internal temp ~125–130°F / 52–54°C) for moist fish. Remove to a warm plate and tent loosely with foil.

Finish with brown butter

Return the reserved 1–2 tbs almond brown butter to the skillet over low heat, spoon it over the fillets a few times to glaze and impart almond flavor. Remove immediately to avoid overcooking.

Divide 4 servings of maple parsnip purée among four plates, spreading into a shallow pool or swoosh.

Arrange a portion of haricots verts beside the purée.

Place a seared trout fillet on top of the purée or alongside the beans, skin-side up to showcase the crisp skin.

Spoon the almond brown butter and some of the toasted chopped almonds over the trout and around the plate. Scatter remaining chopped almonds over the haricots verts for crunch.

Finish with a sprinkle of finely chopped parsley and serve with lemon wedges on the side for squeezing.