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    You are in: Home / Recipes / Trout Amandine, Steamed Asparagus and New Potatoes Recipe
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    Trout Amandine, Steamed Asparagus and New Potatoes

    Trout Amandine, Steamed Asparagus and New Potatoes. Photo by breezermom

    1/1 Photo of Trout Amandine, Steamed Asparagus and New Potatoes

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    15 mins

    20 mins

    LifeIsGood's Note:

    I love when a recipe creates a full meal. This French-inspired meal comes from Rachael Ray. The fish servings are generous for 4 people. You may adjust the amount of trout fillets to your liking. Note: read the directions all the way through before cooking so you are prepared to cook the trout while the veggies are boiling and steaming. :)

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Turn oven on a low setting (like 170 - 200 degrees F) and rest an oven-proof platter on the oven rack.
    2. 2
      VEGGIES:.
    3. 3
      Get a deep pot of salted water to the boiling point and add the potatoes. Cook for about 12 minutes, or until fork tender .
    4. 4
      Trim the tough ends off of the asparagus and put in a colander and rest the colander on top of the potato pot and cover. Do this the last 5 or 6 minutes that the potatoes are cooking, and the asparagus will steam at the same time.
    5. 5
      The potatoes will be just about done when the last of your trout is going into the skillet (see below). When the potatoes are tender, take a minute to drain them and return them to the warm pot. Leave asparagus covered and set aside. Dress potatoes with chives, a drizzle of olive oil and a little salt. Leave in warm pot until trout is on the table, then transfer to a serving bowl.
    6. 6
      TROUT:.
    7. 7
      Heat a large skillet over medium heat. Combine egg and milk in a pie tin and beat with a fork. Place a cup of flour in a second pie tin and season well with salt and sparingly with pepper. Coat the trout fillets in egg and milk mixture, then in seasoned flour. Put fillets on a plate until all of them are dredged and ready to be cooked.
    8. 8
      To the skillet add 1/2 T olive oil and 1 1/2 T butter. When butter foams, add trout and gently saute 4 fillets for 2 to 3 minutes on each side, until golden. Transfer trout to the warm platter in the oven. Return the pan to the stove and add remaining oil and 1 1/2 T butter and saute rest of the trout. When all of the trout is cooked and added to the serving platter, add last T of butter to the pan. When the butter melts, add almonds and brown them until lightly golden, 1 to 2 minutes.
    9. 9
      Remove trout from oven and pour almonds over the platter. Garnsih with chopped parsley, lemon wedges and steamed asparagus spears. Serve the potatoes alongside.

    Ratings & Reviews:

    • on October 06, 2012

      55

      Wow LIG! This is a winner! I followed the recipe exactly except I used a bit more almonds...just love them. This turned out beautifully and the timing on the potatoes and asparagus was perfect. My potatoes were tiny, so I halved them instead of quartering. This is a keeper recipe! Thanks.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Trout Amandine, Steamed Asparagus and New Potatoes

    Serving Size: 1 (700 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 960.2
     
    Calories from Fat 437
    45%
    Total Fat 48.6 g
    74%
    Saturated Fat 12.9 g
    64%
    Cholesterol 177.2 mg
    59%
    Sodium 272.5 mg
    11%
    Total Carbohydrate 80.3 g
    26%
    Dietary Fiber 12.6 g
    50%
    Sugars 5.7 g
    23%
    Protein 55.6 g
    111%

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