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.
Servings
2
Ingredients
- 6 ounce green beans, trimmed
- 6 tablespoon cold butter
- 2 shallots, minced
- 8 ounce fingerling potatoes, blanched and sliced in half lengthwise
- 2 teaspoon salt
- 1 teaspoon pepper
- 6 tablespoon 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.