Trout Almandine

Staff Writer
Trout Almandine

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
1319
Calories Per Serving
Deliver Ingredients

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.

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.

Nutritional Facts

Total Fat
100g
100%
Sugar
10g
N/A
Saturated Fat
32g
100%
Cholesterol
272mg
91%
Protein
50g
100%
Carbs
57g
19%
Vitamin A
508µg
56%
Vitamin B12
8µg
100%
Vitamin B6
1mg
54%
Vitamin C
60mg
100%
Vitamin D
28µg
7%
Vitamin E
18mg
88%
Vitamin K
94µg
100%
Calcium
275mg
28%
Fiber
11g
45%
Folate (food)
100µg
N/A
Folate equivalent (total)
100µg
25%
Iron
6mg
33%
Magnesium
161mg
40%
Monounsaturated
50g
N/A
Niacin (B3)
11mg
57%
Phosphorus
629mg
90%
Polyunsaturated
12g
N/A
Potassium
1332mg
38%
Riboflavin (B2)
0.6mg
38.2%
Sodium
1447mg
60%
Thiamin (B1)
0.4mg
26.9%
Trans
1g
N/A
Zinc
2mg
16%

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