Trout Amandine Recipe

Directions

1. 1

   Prepare the Haricots Verts

   Bring a large pot of salted water to a boil. Add the haricots verts and cook for 3-4 minutes until bright green and tender-crisp. Drain and immediately transfer to a bowl of ice water to stop cooking. Once cooled, drain again and set aside.

2. 2

   Make the Brown Butter

   In a large skillet, melt the unsalted butter over medium heat. Continue to cook, stirring frequently, until the butter turns golden brown and has a nutty aroma. Be careful not to burn it.

3. 3

   Cook the Almonds

   Add sliced almonds to the brown butter and cook for 2-3 minutes until they are lightly toasted. Remove the skillet from heat and add lemon juice and zest, stirring to combine.

4. 4

   Cook the Trout

   In another skillet, heat olive oil over medium-high heat. Season the trout fillets with salt and black pepper. Place the trout skin-side down in the skillet and cook for 4-5 minutes until the skin is crispy. Carefully flip the trout and cook for another 2-3 minutes until cooked through.

5. 5

   Combine and Serve

   Add the haricots verts to the skillet with the brown butter and almonds, tossing to coat. Serve the trout fillets topped with the almond mixture and accompanied by the haricots verts.