Steelhead Trout Amandine

This is a simple trout recipe featuring haricot verts and almonds
steelhead trout


This is a simple trout recipe featuring haricot verts and almonds.

Recipe Credit: James Briscione, Institute of Culinary Education


  • 1/2 Pound haricot verts
  • 4 trout fillets
  • Salt, to taste
  • Pepper, to taste
  • Canola oil
  • Flour, for dusting
  • 4 Ounces butter
  • 1 medium shallot, minced
  • 2 lemons, juiced
  • 1/4 Cup sliced almonds, toasted


Preheat oven to 200 degrees F.

Trim the stem end from the haricot verts and cut in half. Bring a large pot of salted water to the boil. Cook the beans until just tender and refresh under cold water. Set aside in a colander to drain.

Make sure the trout fillets are cleaned well. Pat dry and season with salt and pepper.

Place a large skillet over medium-high heat and preheat the canola oil. Lightly dust the trout with flour and pan fry, one at a time in until golden on both sides, about 2 minutes per side.

As the trout finish cooking, place them on a platter in the oven to stay warm. When the last fish is cooked, dump the excess fat from the pan. Reduce the heat to medium, add the butter, and sauté the shallots for 30 seconds. Add the haricots verts and warm through. Season with salt and pepper and add the lemon juice. Spoon the haricot verts and sauce over the platter of trout and garnish with toasted almonds.

Steelhead 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.

Steelhead Trout Cooking Tip

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

Steelhead Trout Wine Pairing

Most white wines (especially albariño) and rosé with most fish dishes. Muscadet, sancerre, or New Zealand sauvignon blanc with cold fish dishes; chardonnay, pinot gris/grigio, or pinot blanc with grilled or roasted fish; sauvignon blanc or gewürztraminer with baked fish; grüner veltliner with fish pâté; vintage or non-vintage champagne or sparkling wine with light fish dishes; fino or manzanilla with small fried fish; junmai, junmai-ginjo, or junmai-daiginjo with teriyaki fish.