Trout almondine

AT A GLANCE

  • Serves 2 people

  • 2 rainbow trout (300gm each), cleaned
  • For dusting: seasoned plain flour
  • 135 gm butter, coarsely chopped
  • 85 gm (½ cup) natural almonds, coarsely chopped
  • Juice of 1 lemon, plus extra lemon wedges, to serve
  •  
  • Green bean and lemon salad
  • 400 gm green beans, trimmed
  • 2 lemons, segmented
  • 1 cup (loosely packed) flat-leaf parsley, coarsely torn
01   Heat a large frying pan over medium heat, lightly dust each side of trout with flour, shaking off excess. Add 50gm butter to pan and, when foaming, add trout and cook, turning once, until golden and just cooked through (5-6 minutes each side). Remove trout from pan and keep warm.
02   Meanwhile, heat remaining butter in a separate frying pan over medium heat until foaming, add almonds and shake pan until almonds are golden and butter is brown (4-5 minutes). Add lemon juice, set aside and keep warm.
03   For green bean and lemon salad, blanch beans in boiling salted water until just tender (1-2 minutes), drain and refresh, place in a bowl, add lemon segments and parsley, drizzle over a little beurre noisette, toss to combine, season to taste and serve with trout drizzled with beurre noisette.
This recipe is from the February 2010 issue of Australian Gourmet Traveller.

Recipe:

ALICE STOREY

Photography:

CHRIS CHEN

Styling:

MIA ASKER AND ALICE STOREY

View Full Site