Carolina Trout Almondine Recipe

Cooking Instructions

1. 1

   Prepare the Shallot Confit

   In a small saucepan, melt 1 tablespoon of butter over low heat. Add the sliced shallots and cook slowly until they are soft and caramelized, about 15-20 minutes. Set aside.

2. 2

   Cook the Haricot Verts

   In a pot of boiling salted water, blanch the haricot verts for 3-4 minutes until bright green and tender-crisp. Drain and immediately place in ice water to stop cooking. Drain again and set aside.

3. 3

   Toast the Almonds

   In a skillet over medium heat, add the sliced almonds and toast until golden brown, about 5-7 minutes. Stir frequently to prevent burning. Remove from heat and set aside.

4. 4

   Cook the Trout

   In a large skillet, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium-high heat. Season the trout fillets with salt and black pepper. Place the fillets skin-side down in the skillet and cook for about 4-5 minutes. Flip the fillets and cook for an additional 3-4 minutes until cooked through.

5. 5

   Combine and Serve

   On each plate, arrange a portion of haricot verts, top with a trout fillet, and spoon the shallot confit over the trout. Sprinkle with toasted almonds and drizzle with lemon juice before serving.