Trout Almandine

Trout Almandine
Staff Writer
Trout Almandine

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.

2
Servings
1169
Calories Per Serving
Deliver Ingredients

Ingredients

  • 6  Ounces  green beans, trimmed
  • 6  Tablespoons  cold butter
  • 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
  • egg, beaten
  • Two  6-ounce trout fillets
  • 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.

Nutritional Facts

Total Fat
107g
100%
Sugar
36g
40%
Saturated Fat
54g
100%
Cholesterol
10mg
3%
Carbohydrate, by difference
49g
38%
Protein
7g
15%
Vitamin A, RAE
534µg
76%
Vitamin C, total ascorbic acid
8mg
11%
Vitamin K (phylloquinone)
57µg
63%
Calcium, Ca
152mg
15%
Choline, total
45mg
11%
Fiber, total dietary
8g
32%
Fluoride, F
82µg
3%
Folate, total
27µg
7%
Iron, Fe
2mg
11%
Magnesium, Mg
73mg
23%
Manganese, Mn
1mg
56%
Niacin
1mg
7%
Phosphorus, P
188mg
27%
Selenium, Se
3µg
5%
Sodium, Na
65mg
4%
Water
201g
7%
Zinc, Zn
1mg
13%

Trout Shopping Tip

A fresh fish should not smell fishy nor have milky, opaque eyes; it should have bright red gills, firm flesh, and a tight anal cavity.

Trout Cooking Tip

Whole fish should be stored upright in ice in the refrigerator.