My mom is a notoriously picky eater who doesn't like fish, but on several occasions she has encouraged me to make a dish from her childhood, sole almondine (fish with buttery sauteed almonds on top). I knew it would have to be delicious to pass her high standards, so I finally made my own version. I substituted the sole for rainbow trout, which cooks in just a few minutes and is the perfect vehicle to showcase the hot, buttery nuts. I also added some lemon to bring some more acid and a flavorful zing to the dish.
Rainbow Trout Almondine:
- Melt 2 tbsp. butter in a small pan until frothy.
- Add 1/4 c. sliced, raw almonds and cook until brown.
- Turn off the heat and add the juice of 1/2 a lemon.* Set aside.
- Meanwhile, heat 1/2 tbsp. olive oil in a large skillet over high heat.
- Season both sides of two 6 oz. rainbow trout fillets with salt and pepper.
- Add fish to the skillet, skin side down, and cook for 3-5 minutes per side, or until crispy.**
- Flip fish and cook for another 2 minutes.
- Divide fish onto plates and top with almonds. Serve with lemon wedges.
Serves two
*Be careful adding the lemon, it will splatter.
**Make sure your pan is very hot in order to crisp the skin.
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