Nutrition Facts
2 servings
2
Almond Trout: the easy recipe
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Classic, of course, but still very much appreciated.
Ingredients
600 Trout
15 Brut sparkling wine
50 Sliced almonds
40 Unsalted butter
Almond oil
Flour
Peanut oil
Sour cream
1 Lemon
Salt
Pepper
Directions
1
In a skillet, toast the almonds, stirring regularly, and stop cooking as soon as they are golden. Transfer them to a plate (otherwise, they will continue to brown in the skillet) and set aside.
2
Heat the butter in the pan with a drizzle of peanut oil - Lightly flour the trout - Once the butter is hot, brown the trout on both sides while spooning the cooking juices over it.
3
Place in a hot oven (400/450°F) to finish cooking (bake for 5 to 10 minutes depending on the thickness of the fish).
4
Discard the cooking fats, return the skillet to the heat and deglaze with Champagne, stirring well - reduce until thickened. Add the fresh cream, reduce a little (the sauce should remain smooth and creamy).
5
To finish, when the sauce is creamy, stop the cooking, add the sliced almonds, a splash of almond oil to enhance the sauce, and a splash of lemon juice to add acidity (not too much to avoid over-acidifying it). Adjust the seasoning and pour over the trout - serve hot.
Ingredients
Ingredients
600 Trout
15 Brut sparkling wine
50 Sliced almonds
40 Unsalted butter
Almond oil
Flour
Peanut oil
Sour cream
1 Lemon
Salt
Pepper
Directions
Directions
1
In a skillet, toast the almonds, stirring regularly, and stop cooking as soon as they are golden. Transfer them to a plate (otherwise, they will continue to brown in the skillet) and set aside.
2
Heat the butter in the pan with a drizzle of peanut oil - Lightly flour the trout - Once the butter is hot, brown the trout on both sides while spooning the cooking juices over it.
3
Place in a hot oven (400/450°F) to finish cooking (bake for 5 to 10 minutes depending on the thickness of the fish).
4
Discard the cooking fats, return the skillet to the heat and deglaze with Champagne, stirring well - reduce until thickened. Add the fresh cream, reduce a little (the sauce should remain smooth and creamy).
5
To finish, when the sauce is creamy, stop the cooking, add the sliced almonds, a splash of almond oil to enhance the sauce, and a splash of lemon juice to add acidity (not too much to avoid over-acidifying it). Adjust the seasoning and pour over the trout - serve hot.
Notes
-
chrys-p
very good recipe. I made it with white wine and it turned out very well. My 5-year-old son loved it! I will definitely make it again. -
Fanny
Perfect! Excellent recipe from start to finish. The cream does not become grainy at all. Nothing to complain about! My suggestion: Not wanting to open champagne, I deglazed with walnut wine. A delight!!! -
Isabelle
Succulent Indeed, it's a classic, but everyone makes it "their own way," resulting in varying degrees of edibility. I followed your recipe to the letter, and I thoroughly enjoyed it. Thank you. -
Jess
Excellent Thank you for this superb recipe. I made it one evening for my husband and we were both delighted. It is truly excellent, flavorful, magnificent. My suggestion: With that, I made baked potatoes. We leave the skin on, and when they are cooked, we roll them on themselves so that the flesh is almost mashed. -
veronique-m34
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