Recipe courtesy of The French, Hamilton. Visit them at thefrench.ca or call 905.538.3737
Heat 2 non-stick pans over medium high heat
Season the fish liberally with salt on both sides
Once the pans are nice and hot, add the trout skin side down and cook for 1 to 1 1/2 minutes until the skin has turned golden brown and crispy
Flip the fish over onto the flesh side and turn the heat to medium, continue the cooking for another 1 to 2 minutes until the trout is cooked through
Once the fish is cooked, remove it from the pan and set aside to stay warm
Drain off any excess oil from one of the pans and add the butter and almonds over a medium heat
Let the butter continue to cook until it is golden brown, and very fragrant
Remove from the heat and immediately add lemon juice, preserved lemon and chives. The butter will bubble quite vigorously when you add the lemon juice. This will stop the cooking process and keep the butter from burning
In a non-stick pan, heat 1 tbsp of vegetable oil over medium high heat
Once the pan is hot, add the potatoes and cook until golden brown on the sides (1-2 minutes)
Add 1 tbsp of butter, as well as the tomatoes, and green beans
Continue cooking until the beans are hot through and the tomatoes have blistered slightly
Add the parsley, season to taste with salt
Divide the vegetable mixture evenly into 4 portions, place 1 piece of trout on top, and finish with the sauce.
This dish is a modern spin on the classic Trout Almendine. Traditionally the dish is comprised of trout, almonds, green beans and brown butter. This version adds potatoes and cherry tomatoes, as well as preserved lemons or lemon zest, which really elevates the sauce. Try it at home or find it on the menu at The French this summer.
Ingredients
Directions
Heat 2 non-stick pans over medium high heat
Season the fish liberally with salt on both sides
Once the pans are nice and hot, add the trout skin side down and cook for 1 to 1 1/2 minutes until the skin has turned golden brown and crispy
Flip the fish over onto the flesh side and turn the heat to medium, continue the cooking for another 1 to 2 minutes until the trout is cooked through
Once the fish is cooked, remove it from the pan and set aside to stay warm
Drain off any excess oil from one of the pans and add the butter and almonds over a medium heat
Let the butter continue to cook until it is golden brown, and very fragrant
Remove from the heat and immediately add lemon juice, preserved lemon and chives. The butter will bubble quite vigorously when you add the lemon juice. This will stop the cooking process and keep the butter from burning
In a non-stick pan, heat 1 tbsp of vegetable oil over medium high heat
Once the pan is hot, add the potatoes and cook until golden brown on the sides (1-2 minutes)
Add 1 tbsp of butter, as well as the tomatoes, and green beans
Continue cooking until the beans are hot through and the tomatoes have blistered slightly
Add the parsley, season to taste with salt
Divide the vegetable mixture evenly into 4 portions, place 1 piece of trout on top, and finish with the sauce.
