Rainbow Trout Almondine
User Reviews
5.0
36 reviews
Excellent
Rainbow Trout Almondine
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This rainbow trout almondine is a simple yet mouthwateringly delicious 15-minute dinner recipe. All of your guests will love it! Watch the video below to see how I make it in my kitchen.
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Ingredients
- 2 (5 to 6-ounce) rainbow trout filets (may also use catfish, sole, or flounder)
- ¼ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 2 tablespoons cornstarch or arrowroot flour (or other preferred flour)
- 1 tablespoon olive oil
- 4 tablespoons unsalted butter
- ⅓ cup sliced almonds
- ½ lemon juiced (about 1½ tablespoons juice)
- 3 tablespoons roughly chopped parsley
- 1 heaping tablespoon drained capers
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Instructions
- Season. Pat the trout dry with paper towels, then season with salt and pepper. Lightly dust the trout with flour and pat it in on both sides.
- Sear. Heat the oil and 1 tablespoon of butter in a large saute pan over medium heat. Once the butter starts to shimmer, add the trout to the pan skin side down. Cook undisturbed for 3 to 4 minutes, then gently flip over. Pro tip: flip the filets away from you to prevent splattering hot oil on yourself. Cook for another 2 to 3 minutes, or until lightly golden brown. Transfer the trout to a plate.
- Make the sauce. Use a couple of paper towels to wipe the pan clean (this prevents blackened bits in the final sauce). Return the pan to medium heat and melt the remaining 3 tablespoons of butter. Add the sliced almonds and cook for a couple of minutes, stirring frequently, until the butter starts to brown and the almonds are lightly toasted. Turn off the heat and add the lemon juice, parsley, and capers.
- Serve. Place one trout filet on a serving plate and spoon half of the sauce over each filet.
Equipments used:
Notes
- To store: Any leftover trout, store it in an airtight container in the fridge for up to 3 days.
- To freeze: If freezing, put a piece of parchment paper at the bottom of the container to prevent it from sticking. It will keep for up to 3 months in the freezer.
- For reheating: Reheating salmon or trout is always a little bit tricky, since it can easily dry out as you’re doing so. Always make sure to thaw it in the fridge overnight if it’s been frozen. Then reheat it on low heat either in the microwave or in the oven at 350°F until warmed through.
Nutrition Information
Show Details
Calories
539kcal
(27%)
Carbohydrates
14g
(5%)
Protein
39g
(78%)
Fat
37g
(57%)
Saturated Fat
15g
(75%)
Polyunsaturated Fat
5g
Monounsaturated Fat
14g
Trans Fat
1g
Cholesterol
153mg
(51%)
Sodium
365mg
(15%)
Potassium
1011mg
(29%)
Fiber
3g
(12%)
Sugar
1g
(2%)
Vitamin A
1231IU
(25%)
Vitamin C
26mg
(29%)
Calcium
178mg
(18%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 2servings
Amount Per Serving
Calories 539 kcal
% Daily Value*
| Calories | 539kcal | 27% |
| Carbohydrates | 14g | 5% |
| Protein | 39g | 78% |
| Fat | 37g | 57% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 14g | 70% |
| Trans Fat | 1g | 50% |
| Cholesterol | 153mg | 51% |
| Sodium | 365mg | 15% |
| Potassium | 1011mg | 22% |
| Fiber | 3g | 12% |
| Sugar | 1g | 2% |
| Vitamin A | 1231IU | 25% |
| Vitamin C | 26mg | 29% |
| Calcium | 178mg | 18% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
36 reviews
Excellent
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