Sunburst Trout Almondine Recipe

Cooking Instructions

1. 1

   Prepare the Red Potatoes

   Preheat your oven to 200°C (400°F). Wash and chop the red potatoes into quarters. Toss them with olive oil, herbs de Provence, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes or until golden brown and tender.

2. 2

   Blanch the Haricot Vert

   While the potatoes are roasting, bring a pot of salted water to a boil. Add the haricot vert and blanch for 3-4 minutes until bright green and tender-crisp. Drain and transfer to an ice bath to stop the cooking process.

3. 3

   Prepare the Brown Butter Sauce

   In a saucepan, melt the butter over medium heat. Continue to cook, swirling occasionally, until the butter begins to foam and turn golden brown. Stir in the preserved lemon (finely chopped), Dijon mustard, and Espelette pepper. Remove from heat and set aside.

4. 4

   Cook the Trout

   Season the trout fillets with salt and pepper. In a skillet, add a little olive oil over medium heat. Once hot, add the trout skin-side down and cook for about 4-5 minutes on each side until cooked through and flaky.

5. 5

   Toast the Almonds

   In a dry skillet, toast the sliced almonds over medium heat for about 3-5 minutes, stirring frequently until golden and fragrant.

6. 6

   Assemble the Dish

   On a plate, arrange the roasted red potatoes and blanched haricot vert. Place a trout fillet on top and drizzle with the brown butter sauce. Sprinkle with toasted almonds for garnish.