Recipe of Any-night-of-the-week Rainbow Trout Almondine

Hello everybody, it is me again, Dan, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, rainbow trout almondine. One of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Add trout and brown both sides. Remove trout to a serving plate and keep warm. Trout Amandine (or Trout Almondine) is simply trout with almonds. It is one of the easiest fish recipes you can make.

Rainbow Trout Almondine is one of the most popular of current trending meals on earth. It’s simple, it’s fast, it tastes yummy. It is appreciated by millions every day. They are fine and they look fantastic. Rainbow Trout Almondine is something which I have loved my whole life.

To begin with this recipe, we must first prepare a few ingredients. You can cook rainbow trout almondine using 5 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Rainbow Trout Almondine:

1. Take 1 lb. filled rainbow trout
2. Get Olive butter
3. Prepare Blackened seasoning
4. Take Panko
5. Get Sliced almonds

Sliced almonds lend crunch to every bite of this classic seafood dinner. Sprinkle salt and pepper in the cavity of each trout. In a shallow bowl, beat eggs and cream. Dip trout in egg mixture, then roll in flour.

Instructions to make Rainbow Trout Almondine:

1. Heat a wrought iron skillet very hot with about 1 Tblsp of olive oil. Right before you add fish add 2 Tblsps of butter.
2. Add olive oil to skin of fish. Then add seasoning. Flip and do the same with the to other side. Cook on SKIN side first for 5 minutes. Then flip for 5 more minutes.
3. Sauté in a hot skillet 1/4 tsp butter with 1/2 cup Panko crumbs and 1/4 cup sliced almonds. Cook til toasty. Put aside.
4. Take fish out of skillet. Clean crumbs out, but keep oil and add 3 Tblsps of butter and 1/2 cup freshly squeezed lemon juice. Add salt to tast.
5. To plate… put fish skin side down on plate, add browned butter lemon juices, then top with panko almonds. Non Appetit

In a shallow bowl, beat eggs and cream. Dip trout in egg mixture, then roll in flour. Place the trout fillets on a plate and season on both sides with salt and pepper; set aside. Heat a large fry pan over medium-low heat. Sprinkle trout with salt and pepper.

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