Lower heat to medium and cook for about 5 minutes on each side or until cooked through. Step 2 Heat 2 tablespoons butter in large skillet over high heat until melted. Note: Amandine and Almondine are interchangeable. Season inside and out with salt and pepper to taste. Essentially, trout almondine is lightly floured trout pan-fried in butter and sauced with a classic beurre noisette in which slivered. Spoon almond topping over both the fish and beans. Place trout fillet flesh-side-up in the middle of plate, arrange haricots verts on one side. #Trout almondine skin#Sauté until golden brown then flip and cook the skin side. When the oil is hot, add the trout flesh-side-down and reduce the heat to medium-high. Meanwhile heat a mixture of half olive oil/ half grapeseed oil in a non-stick skillet over high heat. Add almonds and heat, uncovered, in the microwave for 3 minutes or until lightly browned stir occasionally. Season fresh boneless trout fillets with salt and pepper then dust with flour. 4 (8 ounce) trout 4 tablespoons butter or 4 tablespoons margarine 1 1 2 teaspoons lemon juice salt pepper directions In a small bowl, melt the 1/3 cup butter or margarine in a microwave for approximately 30 seconds. Add a handful of parsley, stir and remove from heat. Add a nice-sized pat of butter and cook until the butter starts to brown. Add the currants and capers, cook another couple of minutes to heat through. Toss almonds in a dry non-stick skillet over medium-heat until starting to brown.
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