Name: Trout with Brown Butter and Almonds
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 4 serving(s)
Ingredients: 1 lb (450 g) fingerling or baby potatoes, sliced 1/2 inch (1 cm) thick; 1 onion, finely chopped; 2 tbsp unsalted butter; 1 lb (450 g) green beans, trimmed and cut into 3 pieces; 1/4 cup (40 g) unbleached all-purpose flour; 2 whole trout, each about 3/4 lb (340 g), gutted, heads and scales removed; 1/4 cup (55 g) unsalted butter; 1/3 cup (35 g) sliced almonds; 1/4 cup (55 g) unsalted butter; 2 tsp capers, coarsely chopped; Lemon wedges

Preparation

Vegetables
- In a large non-stick or cast iron skillet over medium-high heat, brown the potatoes and onions in the butter for 10 minutes or until the potatoes are tender-crisp. Add the green beans. Cover and cook for 10 minutes or until the vegetables are tender, stirring frequently. Season with salt and pepper.
Trout
- Meanwhile, place the flour in a shallow dish or sealable plastic bag. Dredge the trout in the flour and shake to remove any excess.
- In another large non-stick or cast iron skillet over medium heat, brown the trout in the butter for 5 minutes on each side or until cooked through. Set aside. Season with salt and pepper.
Brown Butter and Almonds
- In a small pot over medium-high heat, brown the almonds in the butter, stirring constantly. Add the capers and cook for several seconds. Quickly pour the mixture into a bowl to avoid burning.
- Drizzle the trout with the brown butter and almonds. Serve with the vegetables and lemon wedges.

Trout with Brown Butter and Almonds

Categories

Ingredients

Vegetables

Trout

Brown Butter and Almonds

Preparation

Vegetables

Trout

Brown Butter and Almonds

Personal Note

To help you with this recipe

RICARDO The Rock 12" Frypan

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