Trout Almondine Recipe
Ruby red trout, cauliflower puree, brown butter, haricot verts, toasted almonds
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Ingredients
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Fish
Cauliflower Puree
Brown Butter Sauce
Vegetables
Method
Fish Preparation
- 1
Season the Trout
Pat the ruby red trout fillets dry with a paper towel. Season both sides with salt and black pepper.
- 2
Cook the Trout
In a large skillet, heat 2 tablespoons of butter over medium heat. Once the butter is melted and foamy, add the fillets skin-side down. Cook for about 4-5 minutes, then carefully flip and cook for another 3-4 minutes until the fish is cooked through and flakes easily with a fork. Remove from the pan and keep warm.
Cauliflower Puree
- 3
Cook the Cauliflower
In a large pot, bring salted water to a boil. Add the cauliflower florets and cook until tender, about 10-12 minutes. Drain well.
- 4
Blend the Puree
In a blender or food processor, combine the cooked cauliflower, 2 tablespoons of butter, heavy cream, salt, and white pepper. Blend until smooth and creamy. Adjust seasoning if needed.
Brown Butter Sauce
- 5
Make the Brown Butter
In a small saucepan, melt 6 tablespoons of butter over medium heat. Continue to cook, stirring frequently until the butter turns a golden brown color and has a nutty aroma, about 5-7 minutes.
- 6
Add Almonds and Lemon Juice
Once the butter is browned, stir in the sliced almonds and cook for an additional 1-2 minutes until the almonds are toasted. Remove from heat and add the lemon juice.
