Trout Amandine

Name: Trout Amandine
Ingredients: flaky sea salt and freshly ground black pepper; 2 whole trout, cleaned and deboned, or 4 trout fillets; 1 large pasture-raised egg; 1/4 cup half-and-half (ideally raw or nonhomogenized grass-fed); 1/2 cup home-milled soft white wheat flour (see note) or organic whole wheat pastry flour; 1/4 cup extra-virgin olive oil; 4 tablespoon unsalted butter; 1 cup coarsely chopped almonds; 3 tablespoon lemon juice; 1 tablespoon chopped fresh tarragon, thyme, parsley, or basil; lemon wedges, for serving

Ilona Oppenheim|April 11, 2016 5:39 am EST

Trout Amandine

4.5 (2 ratings)

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Trout is a very healthy fish that is high in omega-3 fatty acids. There is nothing better than catching your own fish and cooking it yourself, but this recipe will of course work with farmed trout you buy in the store, too. To make sure your fish is fresh, press down on the flesh—if it bounces back, it’s fresh; if it leaves a dent, it’s not.I like to cook trout whole until crisp, but fillets will work, too. If you're using a whole fish, deboning it prior to cooking will make for an easier dining experience. You can serve it with a side of jasmine rice and a delicate vegetable such as sautéed spinach or asparagus.Excerpted from Savor by Ilona Oppenheim (Artisan Books). Copyright © 2016. Photographs by Ilona Oppenheim.

Servings

4

Ingredients

flaky sea salt and freshly ground black pepper
2 whole trout, cleaned and deboned, or 4 trout fillets
1 large pasture-raised egg
1/4 cup half-and-half (ideally raw or nonhomogenized grass-fed)
1/2 cup home-milled soft white wheat flour (see note) or organic whole wheat pastry flour
1/4 cup extra-virgin olive oil
4 tablespoon unsalted butter
1 cup coarsely chopped almonds
3 tablespoon lemon juice
1 tablespoon chopped fresh tarragon, thyme, parsley, or basil
lemon wedges, for serving

Directions

Sprinkle salt and pepper in the cavity of each trout. If using fillets, season them with salt and pepper.
In a shallow dish, beat the egg and whisk in the half-and-half. Put the flour in another shallow dish. Dip the trout into the egg mixture and then the flour. Shake off the excess flour and set the fish aside on a large plate.
Heat the oil in a large skillet over medium-high heat. Add the fish and cook until light brown and flaky on both sides, 6 to 8 minutes per side, depending on the thickness. Transfer the fish to a plate and cover to keep warm.
Return the pan to the heat and melt the butter. Add the almonds and sauté until golden brown. Remove from the heat and add the lemon juice and herbs. Spoon the almonds and butter sauce over the fish and serve with lemon wedges on the side.