Trout Amandine, Steamed Asparagus And New Potatoes Recipe

Name: Trout Amandine, Steamed Asparagus And New Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Turn oven on a low setting (like 170 - 200 degrees F) and rest an oven-proof platter on the oven rack.
2
VEGGIES:
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
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
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
TROUT:
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
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
Remove trout from oven and pour almonds over the platter. Garnsih with chopped parsley, lemon wedges and steamed asparagus spears. Serve the potatoes alongside.

873

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 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, and more.

Yes, Trout Amandine, Steamed Asparagus And New Potatoes falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Trout Amandine, Steamed Asparagus And New Potatoes

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