1/1 Photo of Trout Amandine, Steamed Asparagus and New Potatoes
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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Units: US | Metric
- 2 lbs small red potatoes, quartered
- 1 1/4 lbs thin asparagus spears
- fresh chives (snipped or chopped , about 10 blades)
- 1 tablespoon extra-virgin olive oil, plus a drizzle for potatoes, divided
- 8 trout fillets, 4 to 6 oz each. (lake or rainbow)
- 1 egg
- 1 cup milk
- 1 cup flour
- salt & freshly ground black pepper
- 4 tablespoons butter, divided
- 1 cup whole blanched almond (about 6 oz)
- handful fresh flat-leaf parsley, finely chopped
- 1 lemon, wedged
- 1Turn oven on a low setting (like 170 - 200 degrees F) and rest an oven-proof platter on the oven rack.
- 3Get a deep pot of salted water to the boiling point and add the potatoes. Cook for about 12 minutes, or until fork tender .
- 4Trim 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.
- 5The 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.
- 7Heat 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.
- 8To 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.
- 9Remove trout from oven and pour almonds over the platter. Garnsih with chopped parsley, lemon wedges and steamed asparagus spears. Serve the potatoes alongside.
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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
- Total Fat 48.6 g
- Saturated Fat 12.9 g
- Cholesterol 177.2 mg
- Sodium 272.5 mg
- Total Carbohydrate 80.3 g
- Dietary Fiber 12.6 g
- Sugars 5.7 g
- Protein 55.6 g