Lemon Trout Almondine Recipes

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LEMON TROUT ALMONDINE



Lemon Trout Almondine image

This trout dish has a wonderful lemony almond taste. It goes together real quick. Use fresh trout filets if possible. Delicious!

Provided by Marie

Categories     Trout

Time 25m

Yield 2 serving(s)

Number Of Ingredients 7

6 tablespoons flour
4 trout fillets
1 tablespoon olive oil
2 tablespoons butter
1 tablespoon butter
6 tablespoons sliced almonds
1 tablespoon fresh lemon juice

Steps:

  • Sprinkle trout with salt and pepper.
  • Dust the fish filets in the flour.
  • Heat the olive oil and butter on medium high heat.
  • Add fish filets and cook until light brown on both sides.
  • Remove from pan and cover to keep warm.
  • Return pan to heat and add 1 T butter.
  • Add the almonds and saute, then add the fresh lemon juice.
  • Heat it through, then spoon over the fish filets.
  • Serve with additional lemon wedges.

TROUT ALMONDINE



Trout Almondine image

A five star meal that's easy to prepare but will leave you feeling like a Michelin star chef! Perfectly pan-fried fish served with a buttery sauce of toasted almonds, lemon, and parsley - it's a showstopper!

Provided by Kimberly Killebrew

Categories     Entree     Main Dish

Time 25m

Number Of Ingredients 10

1/2 cup sliced almonds
8 3-4 oz trout filets (or four 6-8 ounce filets) ((can also use cod, halibut, mackerel, sole, flounder, or tilapia))
salt and freshly ground black pepper
3/4 cup all-purpose flour
2 tablespoons olive oil
1 tablespoon unsalted butter
For the Sauce:
8 tablespoons unsalted butter
1/4 cup freshly squeezed lemon juice
1/3 cup chopped fresh parsley

Steps:

  • Using a dry pan heated over medium-high heat, toast the sliced almonds on both sides until lightly browned. Be careful not to scorch them or they will be bitter. Set aside until ready to use.
  • Sprinkle both sides of the fish filets with salt and freshly ground black pepper.Place the flour in a shallow dish and dredge both sides of the filets in the flour. Shake off the excess flour.Heat the oil and 1 tablespoon butter in a non-stick skillet over medium-high heat. Fry the fish filets in batches, skin side down, until the skins are nicely browned. Carefully turn the fish filets over and cook the other side until the fish is done (the USDA recommends 145 degrees F. You can also test it by sticking a fork into the thickest part at an angle and give it a gentle twist so you can see into the flesh. Once the fish is opaque and has lost its translucent appearance is done.) Be careful not to overcook the fish or it will be dry.Transfer the fish to a warm plate and tent with foil while you prepare the sauce.
  • To make the sauce: Melt the butter in the same pan. Stir in the lemon juice, parsley and the toasted sliced almonds. Add salt and pepper to taste. Place two filets on each plate (or one large filet) and spoon some sauce over each filet. Serve immediately.

TROUT WITH HARICOTS VERTS AND ALMONDS



Trout with Haricots Verts and Almonds image

Provided by Thomas Keller

Categories     Fish     Nut     Sauté     Low/No Sugar     Dinner     Almond     Trout     Green Bean     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 8

Four 10-ounce boned whole rainbow trout
8 ounces haricots verts, stem ends removed
Kosher salt and freshly ground white pepper
Canola oil
10 tablespoons (5 ounces) unsalted butter
3/4 cup sliced blanched (skinned) almonds, lightly toasted
2 teaspoons minced Italian parsley
2 teaspoons fresh lemon juice

Steps:

  • To pan-dress the trout:
  • With scissors, cut away the dorsal fin along the back of each fish. Hold each pectoral fin (the one closest to the head) and cut away and discard the gill plate and pectoral fin. Turn the fish on its back and open it up. Starting at the head, cut away the belly flap on each side, along with the pelvic fin. Remove the tail by cutting across the fish about an inch from the bottom of the tail. Set aside.
  • For the haricots verts:
  • Bring a large pot of generously salted water to a boil. Prepare an ice bath. Blanch the haricots verts in the boiling water for 2 to 6 minutes, or until they are barely tender, with a slight bite still left to them. Drain the beans and transfer to the ice bath to chill quickly, then drain again and dry on paper towels.
  • To complete:
  • Lightly sprinkle both sides of each trout with salt and pepper. If you have them, heat two 12-inch nonstick pans (special oval pans work best for fish) over medium-high heat. If you have only one pan, cook two trout first, cover, and keep them in a warm place while you cook the final two. Coat each pan with a light film of canola oil. Add the trout skin side down and sauté for about 4 minutes on one side only. The fish may still look undercooked at the top of the flesh, but the hot ingredients that will top them will complete the cooking.
  • Meanwhile, put the beans in a sauté pan, add 2 tablespoons of the butter and 1/3 cup water, and place over medium heat. Heat, stirring occasionally, until the water has evaporated and the beans are hot and glazed with butter. Season to taste with salt and pepper. Remove the pan from the heat and keep warm.
  • When the fish are done, cut off the heads and discard, if desired, and place the fish on serving plates. Drain the oil from one of the pans and return the pan to the heat. Add the remaining 8 tablespoons butter and a pinch of salt to the hot pan. When the butter begins to brown, add the almonds, shaking the pan to brown them evenly. When they are a rich golden brown, add the parsley and lemon juice.
  • Meanwhile, cover each trout with one-quarter of the beans.
  • Spoon the foaming butter and almonds over the haricots verts and around the edges of the plates.

TROUT AMANDINE



Trout Amandine image

A classic and delicious way to prepare trout.

Provided by Althea

Categories     Seafood     Fish

Time 35m

Yield 2

Number Of Ingredients 8

2 whole (10 ounce) trout, pan-dressed
salt and pepper to taste
¼ cup all-purpose flour
4 tablespoons butter
½ cup blanched slivered almonds
2 tablespoons lemon juice
1 tablespoon chopped fresh parsley, for garnish
8 slices lemon, for garnish

Steps:

  • Rinse and pat dry trout. Season inside and out with salt and pepper to taste. Dredge trout in flour.
  • Heat 2 tablespoons butter in large skillet over high heat until melted. Add trout and brown both sides. Lower heat to medium and cook for about 5 minutes on each side or until cooked through. Remove trout to a serving plate and keep warm.
  • Wipe out pan and add 2 tablespoons butter. Cook butter over medium heat until it just begins to brown. Add the almonds and brown.
  • Pour sauce and almonds over fish and sprinkle with lemon juice and parsley. Garnish with fresh lemon slices.

Nutrition Facts : Calories 854 calories, Carbohydrate 24.4 g, Cholesterol 223.5 mg, Fat 55.6 g, Fiber 5.6 g, Protein 66.4 g, SaturatedFat 18.8 g, Sodium 315.3 mg, Sugar 1.5 g

BAKED TROUT AMANDINE



Baked Trout Amandine image

From Coup de Pouce. This is an healthy recipe that I plan to try soon. And also it's done in less than 30 minutes.

Provided by Boomette

Categories     High Protein

Time 27m

Yield 4 serving(s)

Number Of Ingredients 9

1/4 cup buttermilk
1/2 cup breadcrumbs
2 tablespoons fresh parsley, chopped or 2 teaspoons dried parsley
1/2 teaspoon mustard powder
1/4 teaspoon salt
1 pinch black pepper
4 trout fillets, skin removed (about 1 lb/500 g total)
1/4 cup slivered almonds, chopped
1 tablespoon butter, melted

Steps:

  • Put the buttermilk in a shallow bowl. In another shallow bowl, mix breadcrumbs, parsley, mustard powder, salt and pepper. Dip the trouts in buttermilk, letting drain the excess , then put in the breadcrumbs flipping them to coat well (shake to remove the excess).
  • Put the trout fillets on a baking sheet that has oiled foil on it. Sprinkle almonds on them and drizzle with butter. Cook in a preheated oven of 450 F 8 to 12 minutes per inch of thickness or until it flakes easily with a fork.

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