Trout Almondine Recipe

1. Preheat the oven to 425°F (220°C). Wash potatoes and halve or quarter them so pieces are roughly 1–1.5 inches. Dry thoroughly.

2. Toss the potatoes in a bowl with 1 tbsp olive oil, 1 tbsp melted unsalted butter, 0.75 tsp kosher salt, 0.5 tsp freshly ground black pepper and the chopped thyme/rosemary if using. Spread in a single layer on a rimmed baking sheet.

3. Roast for 25–35 minutes, turning once halfway through, until golden and tender when pierced with a fork. Keep warm and loosely covered while preparing the rest of the meal.

4. Bring a large pot of salted water to a boil. Add the trimmed green beans and blanch 2–3 minutes until bright green and just tender-crisp.

5. Immediately transfer the beans to a bowl of ice water to stop cooking and preserve color. Drain and pat dry.

6. In a medium skillet over medium heat, add 1 tbsp unsalted butter and 1 tsp olive oil. When butter is melted and bubbling, add the drained green beans, 0.5 tsp kosher salt and 0.25 tsp black pepper. Sauté 2–3 minutes until heated through and lightly coated.

7. Remove from heat and finish with 0.5 tsp lemon zest if desired. Keep warm until serving.

8. Pat the trout fillets dry with paper towels. Season both sides with 1 tsp kosher salt and 0.5 tsp black pepper total (divide evenly).

9. Place 1/2 cup flour on a plate and lightly dredge each fillet, shaking off excess. Season the flour lightly if desired.

10. In a large skillet over medium-high heat, add 1 tbsp olive oil and 2 tbsp unsalted butter. When the butter foam subsides and the pan is hot but not smoking, add the trout fillets skin-side down.

11. Cook skin-side down without moving for 3–4 minutes until skin is crisp and the fish is cooked about two-thirds of the way up the side. Gently flip and cook another 1–2 minutes until just cooked through (internal temperature about 135°F/57°C) depending on thickness. Transfer fillets to a warm plate and tent loosely with foil.

12. Squeeze a little lemon over the fillets before adding the almondine sauce (optional at this step).

13. While trout cooks (or in the same skillet after removing fish), wipe pan if necessary and melt 4 tbsp unsalted butter over medium heat.

14. Add the finely minced shallot and sauté 1–2 minutes until softened but not browned.

15. Add the toasted sliced almonds and cook, stirring, 1–2 minutes until they turn golden and fragrant. If almonds are not pre-toasted, dry-toast them in a separate pan over medium heat 3–4 minutes before adding.

16. Pour in 2 tbsp dry white wine (or chicken broth) and scrape up any browned bits from the bottom of the pan. Let the liquid reduce by half, about 1–2 minutes.

17. Stir in 2 tbsp fresh lemon juice, 1 tsp capers (if using), 0.5 tsp kosher salt and 0.25 tsp black pepper. Remove from heat and swirl in a small additional knob of butter if desired for gloss.

18. Stir in 2 tbsp chopped fresh parsley. Spoon the warm almondine sauce over the plated trout fillets.

19. Arrange a portion of roasted potatoes and green beans on each plate. Place a trout fillet on top or beside the vegetables. Spoon the almondine sauce and toasted almonds over the trout and around the plate.

20. Garnish with additional parsley and a lemon wedge. Serve immediately.