Trout Almondine* Recipe

Cooking Instructions

1. 1

   Prepare the Haricot Verts

   Bring a pot of salted water to a boil. Blanch the haricot verts for about 3-4 minutes until bright green and tender-crisp. Drain and set aside.

2. 2

   Prepare the Lemon Supremes

   Cut the lemon into supremes by slicing off the top and bottom, then carefully cutting away the peel and pith. Cut between the membranes to release the segments. Set aside.

3. 3

   Cook the Shallot and Almonds

   In a large skillet, melt the butter over medium heat. Add the sliced shallot and cook until soft and translucent, about 2-3 minutes. Add the sliced almonds and continue to cook until the almonds are golden brown and fragrant.

4. 4

   Cook the Trout

   Push the shallots and almonds to the side of the skillet. Season the trout fillets with salt and pepper, then add them to the skillet skin-side down. Cook for about 3-4 minutes, then carefully flip and cook for an additional 2-3 minutes until cooked through.

5. 5

   Combine Everything

   Gently add the blanched haricot verts and lemon supremes to the skillet. Sprinkle with fresh dill and toss to combine, allowing the flavors to meld for a minute.

6. 6

   Serve

   Plate the trout fillets topped with the almond-shallot mixture, haricot verts, and lemon supremes. Drizzle with any remaining brown butter from the skillet.