Prepare to embark on a culinary journey that will elevate your home cooking from ordinary to extraordinary! This Trout Amandine with Almond and Broccolini Puree is not just a meal, it's a sophisticated French-inspired experience that combines delicate fish, nutty almonds, and vibrant green vegetables in a symphony of flavors that will make your taste buds dance with delight. Whether you're looking to impress dinner guests or treat yourself to a restaurant-quality meal at home, this recipe is your golden ticket to gourmet cooking.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: French
Serves: 4 servings
Ingredients
- 4 trout fillets
- 1/2 cup sliced almonds
- 2 cups broccolini
- 2 tablespoons butter
- 1 lemon, juiced
- Salt and pepper to taste
Instructions
- Prepare the broccolini by trimming the tough ends and washing thoroughly under cold water.
- Blanch the broccolini in boiling salted water for 3-4 minutes until bright green and tender-crisp. Immediately transfer to an ice bath to stop cooking and preserve color.
- Pat the trout fillets dry with paper towels and season both sides generously with salt and pepper.
- In a food processor, blend the blanched broccolini until smooth, adding a small amount of water if needed to create a creamy puree. Season with salt and pepper to taste.
- Heat a large non-stick skillet over medium-high heat and add 1 tablespoon of butter.
- Toast the sliced almonds in a separate dry skillet until golden brown, stirring constantly to prevent burning.
- Place the trout fillets skin-side down in the buttered skillet and cook for 3-4 minutes until the skin becomes crispy.
- Flip the fillets and cook for an additional 2-3 minutes until the fish is cooked through and flakes easily.
- Remove the trout from the pan and set aside. In the same skillet, add the remaining butter and lemon juice, swirling to create a light sauce.
- Spread the broccolini puree on each plate, place a trout fillet on top, and sprinkle with toasted almonds.
- Drizzle the lemon-butter sauce over the fish and serve immediately while hot.
Tips
- Always pat your trout fillets completely dry before cooking to ensure a crispy, golden skin.
- Use a non-stick skillet and watch the heat carefully to prevent burning the delicate fish.
- Toast almonds slowly and constantly stir to achieve an even, golden-brown color without burning.
- The broccolini puree should be smooth but not too watery - add water sparingly during blending.
- Serve immediately after cooking to enjoy the crispiest skin and warmest flavors.
- For an extra flavor boost, consider adding a pinch of fresh herbs like parsley or dill to the lemon-butter sauce.
- Choose fresh, high-quality trout fillets for the best taste and texture.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 8g
Protein: 35g
Fat: 25g
Saturated Fat: 6g
Cholesterol: 95mg
