Trout Almandine Recipe
lentils du puy, haricot vert, bordelaise, brown butter vinaigrette
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Ingredients
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Main Ingredients
Method
Cooking Instructions
Prepare the Lentils
Rinse the lentils under cold water. In a pot, combine lentils with 3 cups of water, bring to a boil, then reduce heat and simmer for 20-25 minutes or until tender. Drain and set aside.
Cook the Haricot Verts
Blanch the haricot verts in boiling salted water for 3-4 minutes until bright green and tender-crisp. Drain and transfer to ice water to stop the cooking process. Drain again and set aside.
Sauté the Almonds
In a skillet, toast the sliced almonds over medium heat until golden, about 3-4 minutes. Remove and set aside.
Cook the Trout
In the same skillet, add a bit of oil if necessary, season the trout fillets with salt and pepper, and cook skin-side down for about 4-5 minutes, then flip and cook for another 2-3 minutes until cooked through.
Make the Bordelaise Sauce
In the skillet, add chopped shallots and sauté until translucent. Add white wine and simmer until reduced by half. Stir in the brown butter and season with salt and pepper.
Assemble the Dish
On a plate, layer the lentils, top with the trout fillet, drizzle with Bordelaise sauce, and garnish with haricot verts, toasted almonds, and chopped parsley.