Trout Almandine

Trout Almandine Recipe from Fiji: Ingredients and Directions

Region / culture: Fiji | Servings: 4

Introduction

Trout Almandine is a classic dish that features tender trout fillets coated in a buttery almond sauce. This dish is perfect for a special dinner or a fancy brunch. The combination of flavors and textures in this dish is sure to impress your guests and leave them wanting more.

History

Trout Almandine is a traditional French dish that dates back to the 19th century. It is believed to have originated in the Alsace region of France, where trout is a popular ingredient in many dishes. The dish was originally created as a way to showcase the delicate flavor of fresh trout, while also adding a crunchy texture with the addition of almonds.

Ingredients

8 trout fillets (skinned)
0.25 lb (113 g) stick of butter
1 cup flour
juice of 1 lemon
2 tsp salt (or to taste)
0.25 cup chopped parsley (preferably Flat leaf)
3 tsp red pepper (or to taste)
0.5 cup roasted sliced almonds (Roast at 375°F (191°C) for 7 minutes)

How to prepare

Sprinkle Trout fillets with seasoning, then dredge them in flour.
Melt butter in a shallow skillet; add the fish and cook slowly until golden brown on both sides.
Remove the fish from the skillet and set it in the oven to keep warm.
Add lemon juice and parsley to the butter and drippings in the skillet.
Mix well, then pour the mixture over the cooked fish fillets. Sprinkle sliced almonds over the fillets.

Variations

For a lighter version of this dish, you can use olive oil instead of butter to cook the trout fillets.
You can also add capers or chopped garlic to the butter sauce for an extra burst of flavor.
If you prefer a different type of fish, you can use salmon or halibut instead of trout in this recipe.

Cooking Tips & Tricks

Make sure to season the trout fillets generously before dredging them in flour. This will help to enhance the flavor of the fish.

- Be careful not to overcook the trout fillets, as they can become dry and tough. Cook them slowly over low heat to ensure they stay tender and moist.

- When adding the lemon juice and parsley to the butter sauce, be sure to mix well to combine all the flavors.

- Roasting the sliced almonds before adding them to the dish will help to bring out their nutty flavor and add a nice crunch to the dish.

Serving Suggestions

Trout Almandine pairs well with a side of steamed vegetables or a fresh green salad. It can also be served with rice or roasted potatoes for a more filling meal.

Cooking Techniques

The key to making a delicious Trout Almandine is to cook the fish fillets slowly over low heat to ensure they stay tender and moist. Be sure to season the fillets well before dredging them in flour, and don't forget to add the lemon juice and parsley to the butter sauce for a burst of freshness.

Ingredient Substitutions

If you don't have trout fillets on hand, you can use any other type of white fish in this recipe, such as cod or tilapia. You can also substitute the almonds with chopped walnuts or pecans for a different flavor profile.

Make Ahead Tips

You can prepare the trout fillets and almond sauce ahead of time and store them separately in the refrigerator. When you're ready to serve, simply reheat the sauce and cook the fish fillets according to the recipe instructions.

Presentation Ideas

To make your Trout Almandine look even more appetizing, you can garnish it with fresh herbs, such as parsley or chives. You can also serve it on a bed of sautéed spinach or with a drizzle of balsamic glaze for an elegant touch.

Pairing Recommendations

Trout Almandine pairs well with a crisp white wine, such as Chardonnay or Sauvignon Blanc. You can also serve it with a light and refreshing beer, such as a pilsner or wheat ale.

Storage and Reheating Instructions

Leftover Trout Almandine can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, simply place the fish fillets in a skillet over low heat until warmed through, and reheat the almond sauce in a separate pan.

Nutrition Information

Calories per serving

Each serving of Trout Almandine contains approximately 350 calories.

Carbohydrates

Each serving of Trout Almandine contains approximately 15 grams of carbohydrates.

Fats

Each serving of Trout Almandine contains approximately 20 grams of fat.

Proteins

Each serving of Trout Almandine contains approximately 25 grams of protein.

Vitamins and minerals

Trout is a good source of vitamins B12 and D, as well as minerals such as selenium and phosphorus.

Alergens

This recipe contains fish (trout) and almonds, which are common allergens. Please be mindful of any allergies when preparing this dish.

Summary

Trout Almandine is a nutritious dish that is high in protein and healthy fats. It is also a good source of vitamins and minerals, making it a well-rounded meal option.

Summary

Trout Almandine is a delicious and elegant dish that is perfect for a special occasion or a fancy dinner. With its tender fish fillets, buttery almond sauce, and fresh lemon flavor, this dish is sure to impress your guests and leave them wanting more.

How did I get this recipe?

I can't forget the moment I stumbled upon this recipe for Trout Almandine. It was a warm summer day, just like any other, and I had decided to take a leisurely stroll through the local farmer's market. As I perused the various stalls, my eyes were drawn to a quaint little booth run by an elderly gentleman with a weathered face and a twinkle in his eye.

He was selling freshly caught trout from the nearby river, and as soon as I laid eyes on them, I knew I had to buy a few. I struck up a conversation with the man, who introduced himself as Mr. Jenkins, and he began to regale me with stories of his days as a fisherman.

As we chatted, he mentioned that his favorite way to prepare trout was with a simple yet delicious almond and butter sauce. Intrigued, I asked him for the recipe, and he smiled before pulling out a tattered piece of paper from his pocket. He handed it to me, saying it had been passed down through his family for generations.

I carefully tucked the recipe into my purse, thanking Mr. Jenkins profusely before heading back home. That night, I decided to try my hand at making Trout Almandine for dinner.

The recipe was surprisingly easy to follow, with just a handful of ingredients and a few simple steps. I seasoned the trout fillets with salt and pepper before dredging them in flour and pan-frying them until they were golden brown and crispy.

In a separate pan, I melted butter and toasted slivered almonds until they were fragrant and golden. I then added a squeeze of fresh lemon juice and a sprinkle of parsley before spooning the sauce over the cooked trout.

The first bite was pure heaven. The fish was tender and flavorful, with a subtle crunch from the almonds and a hint of brightness from the lemon. I couldn't believe how such a simple dish could be so incredibly delicious.

From that moment on, Trout Almandine became a staple in my cooking repertoire. I made it for family dinners, dinner parties, and even just for myself on quiet nights at home. Each time I made it, I thought of Mr. Jenkins and the serendipitous encounter that had led me to discover this incredible recipe.

Over the years, I continued to experiment with the recipe, adding my own twist here and there. Sometimes I would swap out the almonds for pecans or pistachios, or add a splash of white wine for a touch of acidity. But no matter how I tweaked it, the essence of the dish remained the same – simple, elegant, and utterly delicious.

Whenever I served Trout Almandine to friends and family, they would always ask for the recipe. I would smile and tell them about Mr. Jenkins and how I had stumbled upon it at the farmer's market all those years ago.

Now, as I sit here in my kitchen, surrounded by the aromas of butter, almonds, and lemon, I can't help but feel grateful for that fateful day. It's amazing how a chance encounter can lead to something so wonderful and enduring.

And as I take a bite of the perfectly cooked trout, I can't help but think that sometimes, the best recipes are the ones that find us when we least expect them.