Keeping my determination to eat light and healthy for the next couple of weeks, I prepared another favorite fish of ours - rainbow trout. We are very fortunate to have locally raised rainbow trout that is the preference of many restaurants in our area and is also sold by the best fish markets. I recently found a new preparation for it that is so delicious that my husband has again declared my preparation better than the trout at our favorite restaurant. Can you see me smiling?
This recipe isn't much different from most trout preparations but there are just a few things that make it really special - the first, being the addition of corn meal to the flour for dusting. There is no egg wash step and the addition of shallots and thyme give it a wonderful taste.
I found this particular recipe in Gordon Hamersley's Bistro Cooking at Home cook book. This is the second recipe I have tried from his book and I've been very happy with both.
The original recipe did not call for almonds but it's such a wonderful, traditional combination with trout that I incorporated them into my preparation. However, if you can't eat nuts or dislike them, feel free with leave them out. It will still be delicious.
The fish is crispy on the outside and light and flaky on the inside. The lemon, butter and parsley add just the right sparkle of flavor to the dish. I don't eat the skin but my husband loves it!
Inspired by ‘Bistro Cooking’ by Gordon Hamersley
Rainbow Trout Amandine with Lemon-Butter and Parsley
Serves 2-4 depending on the size of the trout and your appetite for fish! My husband can eat 2 whole trout easily.
4 whole rainbow trout (I have the whole fish cut into fillets when I purchase them but it's easy enough to do on your own), rinsed under cold water
1 tablespoon shallot, very finely diced (Tip: I keep a jar of Penzey’s Freeze Dried Shallots in my pantry)
1 teaspoon fresh thyme, chopped (or ¼-1/2 teaspoon dried thyme - crushed)
½ cup all-purpose flour
½ cup cornmeal
Salt and freshly ground pepper
2 tablespoons vegetable oil
6 tablespoons unsalted butter
2 tablespoons fresh lemon juice
2 teaspoons chopped fresh parsley
2 tablespoons slivered or sliced almonds
Use your two largest sauté pans (12" or larger) in order to prepare all the fillets at the same time. You should be able to fit 4 fillets in each pan if you're making this entire recipe.
In a dish large enough to fit the trout, mix the flour and cornmeal, season with a dash of salt and pepper and add the finely minced shallots and thyme. Stir to combine. Press the trout fillets into flour mixture and pat onto both sides to adhere as much as possible. (This step can be done several hours ahead. Place the seasoned and floured fillets on a large plate in one layer. Use a piece of waxed paper or parchment and add the second layer of floured fillets. Cover with plastic wrap and refrigerate until ready to prepare.)
Heat 1 tablespoon of vegetable oil and 1-1/2 tablespoons of butter in each large pan over medium-high heat. When the butter stops bubbling, place half of the fillets in each pan, skin side down. Sauté for about 3 minutes, watching carefully so that they don’t burn but they should be nicely browned. Turn the fillets over and cook them for about 3 minutes more. Transfer the fish to a warm platter while making the sauce.
Wipe out one of the pans with a paper towel and place it over medium heat. Add the remaining 3 tablespoons of butter and cook over high heat until it stops bubbling and turns a nutty brown. Add the sliced or slivered almonds and stir until just barely toasted. Remove the pan from the heat and allow the pan to cool for a few seconds. Add the lemon juice, parsley and a little salt and pepper and shake the pan to combine. Pour over the trout fillets and serve immediately.
Be prepared for compliments:-)
Oh, trout with lemon butter and almonds...a meal for the gods(and from the gods). such beautiful images too...one can't help but be tantalised!ReplyDelete
Sounds delicious - I'm going to try this very soon, I need to add some more oily fish to my diet.ReplyDelete
Lovely recipe, but what perked my attention was Penzey's Freeze Dried Shallots. I order from Penzey's often. We always use the 4 peppercorn mix, but have never thought about the shallots. We simply always try to have them on hand. Just might check into that next order. Thanks. SusanReplyDelete
It looks beautiful, Susan!ReplyDelete
I am really trying to like fish and recipes like this sure will help. My family will love it!ReplyDelete
Copying the recipe! Thank you!
We haven't had trout in ages! I pick up fresh fish from the "fish man" every Thursday. I hope he has trout tomorrow ;o)ReplyDelete
This looks so delicious, like something you would order in a gourmet restaurant! I can't wait to adapt this to a white fish we can get fresh here!!!ReplyDelete
I love almonds fish look awesome and delicious! gloriaReplyDelete
Looks fantastic Susan - could be a photo at a 5 star restaurant!ReplyDelete
Such a lovely presentation! It certainly looks delicious and healthful. I am sure that eater lighter for the next few weeks is just the thing after Thanksgiving and before Christmas. We had haddock chowder this evening, but it was made with cream so that's not the lightest way to go for sure. Still, it was fish!ReplyDelete
I can see why your husband is in love! Love the corn meal idea, I use it often, it just adds texture to the dusting. Lovely photos too!!ReplyDelete
This looks like a good and healthy meal. I like the way the trout browned. I'll have to pick up a packet of dried shallots, it sounds so convenient.ReplyDelete
That is a combination I have never tried before; almonds and fish. I will sure try it. Now I am curious. Great dish.ReplyDelete
Trout is such a tasty fish! It looks so delicious with the almond topping!ReplyDelete
I can't believe it...in Italy we call that kind trout in the same way!!I really like this recipe, even the oven cooked asparagus... where I live (Sicily) we satay nearby the sea, so we usually eat seafish...but I really like this recipe even the use of corn flour...thanks a lot aand have a great day!!! (here it's already 9.00 am)ciao FlaviaReplyDelete
Wow, your lemon trout looks really good. And it looks delicious with the almonds. I love that this recipe uses cornmeal, will have to give this a try. Thanks for sharing.ReplyDelete
Rainbow Trout is such a delicacy for me, I love it. The more simple the better. You've done this my favourite way with buttery almonds. YummyReplyDelete
Mmmm... yummo!! Not enough fish recipes floating around, it's very refreshing to see one. Can't go wrong with fish with lemon and butter and parsley!!ReplyDelete
My mother always dredged any fish she prepared in a light dusting of cornmeal. I've gotten away from that but your trout reminds me of just how delicious that bit of crunch made fish.ReplyDelete
I printed this one; looks wonderful. Now I have to go check out Bistro Cooking at Home. Among my many vices, I am a cookbook addict.ReplyDelete
Looks delicious! and now finally my family will eat fish. Some will anyway, great looking recipe, love the addition of almonds!ReplyDelete
Sole almondine is one of my absolute favorites... great to try with trout... what a lovely dish and perfectly cooked... the cornmeal is a great idea for that extra texture! Gorgeous dish.. my fella will love it!ReplyDelete
Questa ricetta è molto buon e raffinata!!! io adoro il pesce, complimenti!!! bacioni :)ReplyDelete
Susan, this looks wonderful! I love the almonds with it. I think I'll try it without the flour, using all corn meal--think it'll work? I hope so!ReplyDelete
I love trout, and this is a gorgeous way to prepare it.
As far as I'm concerned, this is the perfect dinner, Susan, I could eat it every night!ReplyDelete
A gourmet meal at home! I love the lemon-butter and the almond flakes make the dish to a perfection!ReplyDelete
I don't have a trout recipe, and now you've given me one to add to my collection. This looks great!ReplyDelete
Love trout almondine. It's one of our favorites and like others who've responded, I could eat it seven nights a week. Gorgeous photos as always.ReplyDelete
Appetizing! So appetizing..we love fish and your pics are mouth watering Nana 2.ReplyDelete
YUMMY!! Love fish too, but I don't like the skin either.ReplyDelete
These pictures are just gorgeous Susan! I've never had trout before but I've always wanted to make an amandine. sounds delicious and oh so good for you!ReplyDelete
Susan, I bought rainbow trout from "my" fish man yesterday and made this. It is wonderful, and my husband loved it too. And congratulations on winning the beautiful Mariposa dish ;o) I can't wait to see how you will photograph it!ReplyDelete
Susan, this sounded good to me, even before I saw the photos! Once I took a look-see, well...ReplyDelete
Would be gauche to dive—head first—into this dish without eating utensils?
Wow, the addition of almonds...perfect. And your asparagus looks wonderful. Beautiful dish and photos! Now I know what I want for dinner :)ReplyDelete
Wow, this looks just perfect. So thin and flavorful! I love all the unique additions :)ReplyDelete
My mouth is watering; you have created such a beautiful recipe...lovely photos and I love the healthy recipe...Thank you!ReplyDelete
Enjoy your weekend.
This looks delicious! Friday is our fish night -- no religious reasons, we just like fish! We're having salmon tonight, but I do plan to try this recipe in the near future.ReplyDelete
Hi, first time here, actually I don't eat fish (or meat) but I just wanted to leave you a comment to tell you that your photos are really nice :-)ReplyDelete
Thank you, kind friends, for your comments! It's such a busy time of year and taking time to comment means a lot!ReplyDelete
Debbie, I'm so happy you enjoyed this recipe. My hubby loves it!
Dive right in, Sol ;)
You are right, it is a busy time of year and comments do mean a lot. Big hug to you! I am a little slow getting my reading done, but it is Saturday morning, and I am catching up. Good thing, too - as we are working at eating 2 fish meals a week and it can get boring preparing them the same way. I love thyme - all herbs, actually. Vanja is always saying, "This would be so good without that green stuff." He really cramps my style! (I tend to sneak it in anyway!) I did not know that almonds were a traditional pairing with trout. Where have I been all of my life? I am definitely making this dish this week with the almonds, too.ReplyDelete
Hi Susan, i added your blog to my blogroll. I found a lot of good recipes and fantastic photos. I will follow you with great pleasure.ReplyDelete
This looks so delicious Susan!Wonderful dish and photos,thanks a lot dear, have a lovely weekend..A hugReplyDelete
I've just discovered your blog and I see that's wonderful. Photographs and recipes are pretty, gorgeous. I love the crispy touch on the outside. It's delicious, I love it.
This looks so wonderful. What a fantastic, sophisticated meal.ReplyDelete
This looks and sounds delicious! Love the almond addition and that the fish is crispy on the outside. Must add this to my list of must tries!ReplyDelete
I love rainbow trout. I will totally love this dish. Looks very delicious...yumReplyDelete
I love trout! We had a family friend who would fish trout and bring them back to us by the buckets, they were pink-fleshed, river trouts. Anyway, this recipe sounds wonderful the cornmeal reminds me of the catfish I usd to fix all the time for the kids . Love it with the almonds and asparagus, a classic bistrot meal!ReplyDelete
I haven't made Trout Amandine in ages! Your version sounds excellent!ReplyDelete
Thank you, again, and welcome to the new faces here ;) Bienvenu, benvenuto, bienvenido!ReplyDelete
wow love trout awesome recipe pleased u liked the clip, looking forward to a clip from u!!ReplyDelete
I made this tonight and it was AWESOME! I didn't have shallots as I just picked up rainbow trout at the store on a whim and found this recipe afterwards. I used really finely diced garlic and vidalia onion instead. Next time I will try it with shallot to see how it comes out :) I loved it and so did my husband. Thanks for the recipe!ReplyDelete
I'm so glad you enjoyed the recipe and thanks so much for letting me know!Delete