Trout Almondine

by
  3.0 – 2 reviews  • Trout Recipes
Total: 35 min
Prep: 10 min
Cook: 25 min
Yield: 4 servings

Ingredients

  1. 1 cup Worcestershire sauce
  2. 1/2 cup chopped yellow onions
  3. 2 bay leaves
  4. 2 lemons, peel and pith discarded and cut in half
  5. 3/4 cup heavy cream
  6. 4 ounces (1 stick) plus 2 tablespoons unsalted butter, cut into 1/2-inch chips
  7. 4 (6 to 8 ounces) trout fillets
  8. Essence, recipe follows
  9. 1 cup flour
  10. 4 cups small diced white potatoes, peeled (about 1/2-inch by 1/2-inch)
  11. Salt and freshly ground black pepper
  12. 1/4 cup plus 2 tablespoons vegetable oil
  13. 2 tablespoons chopped garlic
  14. 1/4 cup minced shallots
  15. 1/2 cup fine dried bread crumbs
  16. 2 tablespoons finely chopped fresh parsley leaves
  17. 1 cup sliced almonds
  18. 1 tablespoon finely chopped parsley leaves
  19. 1 cup Worcestershire sauce
  20. 1/2 cup chopped yellow onions
  21. 2 bay leaves
  22. 2 lemons, peel and pith discarded and cut in half
  23. 3/4 cup heavy cream
  24. 4 ounces (1 stick) plus 2 tablespoons unsalted butter, cut into 1/2-inch chips
  25. 4 (6 to 8 ounces) trout fillets
  26. Essence, recipe follows
  27. 1 cup flour
  28. 4 cups small diced white potatoes, peeled (about 1/2-inch by 1/2-inch)
  29. Salt and freshly ground black pepper
  30. 1/4 cup plus 2 tablespoons vegetable oil
  31. 2 tablespoons chopped garlic
  32. 1/4 cup minced shallots
  33. 1/2 cup fine dried bread crumbs
  34. 2 tablespoons finely chopped fresh parsley leaves
  35. 1 cup sliced almonds
  36. 1 tablespoon finely chopped parsley leaves
  37. 2 1/2 tablespoons paprika
  38. 2 tablespoons salt
  39. 2 tablespoons garlic powder
  40. 1 tablespoon black pepper
  41. 1 tablespoon onion powder
  42. 1 tablespoon cayenne pepper
  43. 1 tablespoon dried leaf oregano
  44. 1 tablespoon dried thyme
  45. 2 1/2 tablespoons paprika
  46. 2 tablespoons salt
  47. 2 tablespoons garlic powder
  48. 1 tablespoon black pepper
  49. 1 tablespoon onion powder
  50. 1 tablespoon cayenne pepper
  51. 1 tablespoon dried leaf oregano
  52. 1 tablespoon dried thyme

Instructions

  1. Combine the Worcestershire, onions, bay leaves, and lemons in a medium-size saucepan over medium-high heat. Mash the lemons down with the back of a spoon and bring the mixture to a boil. Simmer until it has reduced and becomes slightly thick, 8 to 10 minutes. Add the cream and whisk to blend. Cook for 1 minute. Mount in the 1 stick of the butter, whisking constantly until it is completely melted and blended into the mixture. Strain through a sieve, set aside and keep warm. Season the trout and flour with Essence. Dredge the fish in the flour, coating each side completely. In a large saute pan, over medium heat, add 1/4 cup of the oil. When the oil in hot, add the fillets. Pan-fry for 3 to 4 minutes on each side. Remove and drain on paper towels. In another saute pan, heat the remaining 2 tablespoons oil. Add the shallots. Season with salt and pepper. Saute for 1 minute. Add the garlic, potatoes, and bread crumbs. Season with salt and pepper. Saute for 2 minutes. Stir in the (Meunire) sauce. Continue to saute for 1 minute. Remove from the heat. In another saute pan, melt the remaining 2 tablespoons of butter. Add the almonds and saute for 2 minutes. Stir into the Meunire sauce. Remove from the heat and keep warm. To serve, spoon the potatoes in the center of each plate. Lay the fish directly on top of the potatoes. Spoon the sauce over the fish. Garnish with parsley.
  2. Combine the Worcestershire, onions, bay leaves, and lemons in a medium-size saucepan over medium-high heat. Mash the lemons down with the back of a spoon and bring the mixture to a boil. Simmer until it has reduced and becomes slightly thick, 8 to 10 minutes. Add the cream and whisk to blend. Cook for 1 minute. Mount in the 1 stick of the butter, whisking constantly until it is completely melted and blended into the mixture. Strain through a sieve, set aside and keep warm. Season the trout and flour with Essence. Dredge the fish in the flour, coating each side completely. In a large saute pan, over medium heat, add 1/4 cup of the oil. When the oil in hot, add the fillets. Pan-fry for 3 to 4 minutes on each side. Remove and drain on paper towels. In another saute pan, heat the remaining 2 tablespoons oil. Add the shallots. Season with salt and pepper. Saute for 1 minute. Add the garlic, potatoes, and bread crumbs. Season with salt and pepper. Saute for 2 minutes. Stir in the (Meunire) sauce. Continue to saute for 1 minute. Remove from the heat. In another saute pan, melt the remaining 2 tablespoons of butter. Add the almonds and saute for 2 minutes. Stir into the Meunire sauce. Remove from the heat and keep warm. To serve, spoon the potatoes in the center of each plate. Lay the fish directly on top of the potatoes. Spoon the sauce over the fish. Garnish with parsley.
  3. Combine all ingredients thoroughly.
  4. Combine all ingredients thoroughly.

Reviews

Christopher Rivera
I gave this 5 stars to balance out the aggregate.
Peter Brooks
There seems to be a fundamental flaw in this recipe. If cooked as instructed, the potatoes are sautéed for only 2 minutes with the shallots, garlic and breadcrumbs before the Meunire sauce is added to the mixture. Firstly this is insufficient time for the potatoes to cook, secondly what you end up with is a very thick overly buttered result. Surely the potatoes should have been cooked separately and then added to the plate upon serving? This doesn’t work if followed as instructed.

 

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