Trout Amandine Recipe

Cooking Instructions

1. 1

   Prepare the Potatoes

   In a large pot, add the peeled and cubed potatoes and cover them with cold water. Add a pinch of salt and bring to a boil over medium-high heat. Cook until tender, about 15-20 minutes. Drain and return to the pot.

2. 2

   Make the Pommes Purées

   Add heavy cream and a couple of tablespoons of butter to the potatoes. Mash until smooth and creamy. Season with salt and pepper to taste. Keep warm.

3. 3

   Cook the Haricots Verts

   In a separate pot, bring salted water to a boil. Add the haricots verts and cook for about 3-5 minutes until bright green and tender-crisp. Drain and set aside.

4. 4

   Prepare the Brown Butter Almond Sauce

   In a large skillet over medium heat, melt the butter. Continue cooking until it turns golden brown and smells nutty, about 5-7 minutes. Add the sliced almonds and cook for an additional 2-3 minutes until they are toasted and fragrant.

5. 5

   Cook the Trout

   In a separate pan, heat a little oil over medium heat. Season the trout fillets with salt and pepper. Cook the trout, skin-side down, for about 4-5 minutes until the skin is crispy. Flip and cook for an additional 2-3 minutes until cooked through.

6. 6

   Combine and Serve

   Place a portion of pommes purées on each plate, top with trout fillet, and drizzle with the brown butter almond sauce. Serve the haricots verts on the side. Squeeze fresh lemon juice over the top before serving.