Trout Amandine

Confession: I’m not a big fan of fish. And since I’ve never liked fish, I don’t have much experience cooking it, so I’m a little intimidated to try. But since I live in the beautiful Pacific NW, a little more than an hour from the coast and the mouth of the mighty Columbia, I do feel I ought to make more of an effort to eat fish. Plus, it’s good for you and all that. So, I’m trying to make more of an effort to incorporate it into our diet. Enter: The Ultimate 4 Ingredient Cookbook. I really like this cookbook as it has a lot of delicious basic recipes (and doesn’t rely on a lot of processed foods, despite the name). It’s out of print now, but I managed to find a used copy pretty cheap on Amazon and I think it’s worth seeking out. This recipe for Trout Amandine was so simple I felt confident throwing it together for the first time on a busy weeknight. And the result was lick-your-plate good. Must be all that browned butter. 😉

Trout Amandine – Simply delicious!

Trout Amandine
Serves 2-4 (depending on appetite)

4 trout filets
Salt & Pepper
Juice of ½ lemon
4T butter
¼c. slivered almonds

Lay the trout skin-side down on prep area, pat dry, and season with salt and pepper. Drizzle lemon juice evenly over all the filets. Preheat broiler. Put butter in cast iron pan and place in oven under broiler until butter melts and begins to foam. Remove pan from oven and add trout, skin-side down. Put back under broiler and cook 5 minutes, until skin begins to brown. Remove from oven and turn over the filets. Scatter almonds over top. Return to broiler and cook another 3-4 minutes, until almonds and trout begin to brown. Serve immediately with browned butter drizzled over the top.

This was very nice paired with a green salad tossed with Lemon-Tahini Dressing and a Sauvignon Blanc.

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