Trout Amandine With Rice And Vegetables Recipe

Rice: Rinse and Cook

Rinse 1 cup of white rice under cold water until the water runs clear. In a medium pot, bring 2 cups of water to a boil with 0.25 teaspoon salt. Stir in the rinsed rice, reduce heat to low, cover, and simmer for 15–18 minutes until water is absorbed and rice is tender. Remove from heat and let rest covered for 5 minutes, then fluff with a fork.

Vegetables: Sauté

While the rice cooks, heat 1 tablespoon olive oil in a large skillet over medium heat. Add minced garlic and sauté 30 seconds. Add 3 cups mixed vegetables; season with a pinch of salt and pepper. Sauté until crisp-tender, about 5–7 minutes.

Dredge Trout

Pat dry the trout fillets. In a shallow dish, combine 0.5 cup flour with 0.5 teaspoon salt and 0.25 teaspoon black pepper. Dredge each trout fillet in the seasoned flour, tapping off excess.

Toast Almonds

In a small dry skillet, toast 0.75 cup slivered almonds over medium-low heat, stirring frequently, until golden and fragrant, about 4–5 minutes. Remove and set aside.

Fry Trout

In a large skillet, heat 4 tablespoons unsalted butter and 2 tablespoons olive oil over medium-high heat. When the butter foams, add the floured trout fillets; cook 2–3 minutes per side until golden and just cooked through. Remove to a plate.

Brown Butter and Sauce

In the same skillet, lower heat and continue cooking the remaining butter until it turns golden brown and nutty (about 2 more minutes). Remove from heat, stir in 2 tablespoons lemon juice. Return the fish to the skillet briefly to coat, then spoon brown butter over the fillets. Scatter the toasted almonds on top and garnish with chopped parsley.

Serve

Divide the rice among plates, top with the sautéed vegetables, and place a trout amandine fillet on each plate. Drizzle with any remaining brown butter lemon sauce and garnish with extra parsley.