Trout Amandine
Serves four people
Ingredients
4- 8 oz. Clear Cut Trout filets
4 oz. beurre blanc
1 oz toasted Almonds
12 oz. starch of your choice
12 oz. vegetable of your choice
2 oz. Olive oil
S&P t.t.
Procedure
1. Season fish with S&P
2. Heat pan to medium high
3. Oil pan
4. Cook on flesh side for 2 minutes
5. Turn and cook for 3 minutes
6. Serve with vegetable and starch
7. Top with toasted almonds and beurre blanc
Beurre Blanc
Ingredients
• 1 to 2 shallots, chopped fine
• 8 ounces white wine
• 2 ounces lemon juice
• 1 tablespoon heavy cream
• 12 tablespoons cold unsalted butter, cubed
• Salt and white pepper, to taste
Procedure
1. Combine the shallots, white wine, and lemon juice in a non-reactive saucepan over high heat and reduce to 2 tablespoons.
2. Add the cream to the reduction. Once the liquid bubbles, reduce the heat to low.
3. Add the butter, one cube at a time, whisking first on the heat and then off the heat.
4. Continue whisking butter into the reduction until the mixture is fully emulsified and has reached a rich sauce consistency.
5. Season with S&P
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