Trout Amandine, Steamed Asparagus and New Potatoes

photo by breezermom

- Ready In:
- 35mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 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
directions
- Turn oven on a low setting (like 170 - 200 degrees F) and rest an oven-proof platter on the oven rack.
-
VEGGIES:
- Get a deep pot of salted water to the boiling point and add the potatoes. Cook for about 12 minutes, or until fork tender .
- 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.
- 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.
-
TROUT:
- 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.
- 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.
- Remove trout from oven and pour almonds over the platter. Garnsih with chopped parsley, lemon wedges and steamed asparagus spears. Serve the potatoes alongside.
Questions & Replies

Got a question?
Share it with the community!
RECIPE SUBMITTED BY
LifeIsGood
United States
Hello! I have a wonderful husband and two fantastic kids. I love to read, have fun with family and friends, stay active with: running; soccer; golf; biking; hiking; and gardening. I love to travel. I'm looking forward to more international travel someday. Cooking has become a passion for me. I love to read cookbooks, watch the Food Network, and try new recipes. I have way too many cookbooks! A few of my favorites are: Barefoot Contessa (any - but especially 'Family Style'),Rachael Ray 30-Minute Meals 2, Roasting by Barbara Kafka, Beyond Parsley & The Black Dog Summer on the Vineyard Cookbook. I try to carefully choose recipes that I think my family will enjoy, which is why most of my ratings are 3-5 stars. Happy cooking!