Trout Almandine

Jun 26, 2012 @ 3:04 PM
Posted by Shawn Armstrong, Special Contributor

Nutrition

Cal/Serving: 1,369
Daily Value: 68%
Servings: 2

High-Fiber, Low-Carb

Fat	101g	156%
Saturated	32g	160%
Trans	1g	0%
Carbs	65g	22%
Fiber	12g	47%
Sugars	12g	0%
Protein	52g	104%
Cholesterol	285mg	95%
Sodium	2673mg	111%
Calcium	279mg	28%
Magnesium	192mg	48%
Potassium	1846mg	53%
Iron	6mg	35%
Zinc	3mg	21%
Vitamin A	2280IU	46%
Vitamin C	58mg	96%
Thiamin (B1)	1mg	49%
Riboflavin (B2)	1mg	45%
Niacin (B3)	14mg	70%
Vitamin B6	1mg	69%
Folic Acid (B9)	142µg	36%
Vitamin B12	8µg	128%
Vitamin D	28µg	7%
Vitamin E	18mg	88%
Vitamin K	46µg	58%
Fatty acids, total monounsaturated	50g	0%
Fatty acids, total polyunsaturated	12g	0%

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Utah is not only home to some of the country’s best blue ribbon fly fishing, but also the quality of the state’s trout is unrivaled. For a quick preparation, this trout almandine recipe with green beans and potatoes is sure to be a crowd-pleaser.

INGREDIENTS

6 ounces green beans, trimmed
6 tablespoons cold butter
2 shallots, minced
8 ounces fingerling potatoes, blanched and sliced in half lengthwise
2 teaspoons salt
1 teaspoon pepper
6 tablespoons olive oil
1/2 cup panko breadcrumbs
1/2 cup sliced almonds
1 egg, beaten
Two 6-ounce trout fillets
6 sage leaves, chopped
1/4 cup white wine
Juice of one lemon

DIRECTIONS

Preheat oven to 400 degrees.

In a medium-sized pan, sauté the green beans with 1 tablespoon of butter and 1 tablespoon of the shallots until they're cooked through, about 3-4 minutes. Set aside.

Place the potatoes on a baking sheet and season with the salt and pepper and 2 tablespoons of the olive oil. Roast until golden brown, about 15 minutes.

In a food processor, pulse together the panko breadcrumbs and 3/4 of the almonds. Remove the panko mixture from the processor and fold in the rest of the unchopped almonds.

Brush the egg onto the the trout fillets and coat them with the panko mixture. Melt 2 tablespoons of butter with 4 tablespoons of olive oil in a medium-sized sauté pan and brown trout on medium-high until cooked through, about 1 minute per side.

For the beurre blanc sauce, sauté 1 tablespoon of shallot with 1 tablespoon of butter in a small sauce pot. Add the chopped sage leaves and cook for about 30 seconds. Deglaze the pan with the white wine and lemon juice. Reduce the sauce to 3/4 and then remove from heat and stir in 2 tablespoons of cold butter until melted.

Serve the trout with the potatoes and beans and drizzle with the beurre blanc sauce.