Imported from YouTube
Classic Trout Almondine with Green Beans and Roasted Fingerling Potatoes
Pan-roasted rainbow trout is served with crisp-skinned roasted fingerling potatoes, blanched green beans, toasted almonds, parsley, and a quick brown-butter lemon sauce. The trout stays tender while the brown butter and blanching water emulsify into a light sauce.
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Ingredients
- rainbow trout fillets (Farming-raised trout is used in the source; season both the skin and meat sides.)
- fingerling potatoes (Halved before roasting.)
- olive oil (Used for the potatoes and trout pan.)
- salt (For the potatoes, blanching water, trout, and sauce.)
- green beans (Trim the tops; tails may be left on if desired.)
- unsalted butter (Cook until browned for the sauce.)
- lemon juice (Added to the browned butter.)
- almonds (Added to the brown-butter sauce.)
- freshly cracked black pepper (Added to the sauce.)
- fresh parsley (Stirred into the sauce at the end.)
- water (Boiling water for blanching; reserve about 2–3 tablespoons for the sauce.)
Steps
- 1
Preheat the oven to 400°F (205°C). Halve the fingerling potatoes and arrange them for roasting. Toss them with a little olive oil and salt.
- 2
Roast the potatoes for about 15 minutes, until golden and crisp outside while tender inside.
- 3
Clean the green beans by trimming off their tops. Leave the tails on if desired.
- 4
Bring a pot of salted water to a boil. Add the green beans and blanch them for about 1 minute, keeping them slightly crisp.
- 5
Transfer the blanched green beans to an ice bath to stop the cooking. Once cooled, drain them and set them aside; they will warm further in the brown butter.
- 6
Prepare the trout by making small incisions in the skin. This helps prevent the fish from curling during cooking.
- 7
Heat a little olive oil in a pan over medium to medium-high heat. Season both sides of the trout—the skin and the flesh—with salt.
- 8
Place the trout skin-side down in the pan. For the first few seconds, press gently on the skin with your hand or a spatula so it stays flat instead of curling.
- 9
Leave the trout undisturbed as it cooks. When the flesh has turned almost completely white, it is ready to flip.
- 10
While the trout cooks, melt the butter in a separate pan. Continue cooking and bubbling it until it turns brown.
- 11
Add the lemon juice to the brown butter, then add the blanched green beans and almonds.
- 12
Add about 2–3 tablespoons of the green-bean blanching water. Stir the brown butter, lemon juice, and water together so they emulsify into a sauce rather than separating.
- 13
Season the sauce with salt and freshly cracked black pepper.
- 14
Flip the trout at the last moment, once the flesh is almost entirely white. Turn off the heat immediately; the residual heat will finish the fish without overcooking it.
- 15
Stir the fresh parsley into the sauce off the heat.
- 16
Serve the trout with the brown-butter green-bean and almond sauce, alongside the roasted fingerling potatoes. The finished trout should have crisp skin and a tender interior.
Notes
The source does not provide exact ingredient quantities or a precise trout cooking time. It specifies 400°F for the potatoes, about 15 minutes of roasting, about 1 minute for blanching the beans, and about 2–3 tablespoons of blanching water for the sauce. An ice bath is required, but its amount and chilling duration are not stated.
Nutrition per serving
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