LEMON TROUT ALMONDINE
This trout dish has a wonderful lemony almond taste. It goes together real quick. Use fresh trout filets if possible. Delicious!
Provided by Marie
Categories Trout
Time 25m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Sprinkle trout with salt and pepper.
- Dust the fish filets in the flour.
- Heat the olive oil and butter on medium high heat.
- Add fish filets and cook until light brown on both sides.
- Remove from pan and cover to keep warm.
- Return pan to heat and add 1 T butter.
- Add the almonds and saute, then add the fresh lemon juice.
- Heat it through, then spoon over the fish filets.
- Serve with additional lemon wedges.
CITRUS TROUT ALMONDINE
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Drizzle 2 sheets of foil with olive oil; sprinkle each with 1/4 cup sliced almonds and 3/4 teaspoon crushed coriander seeds. Brush four 6-ounce trout fillets with more olive oil; season with salt and pepper. Place each fillet, skin-side down, on top of the nuts. Top with a few orange slices (leave the peel on), then add another fillet, skin-side up, to form a trout sandwich. Sprinkle with more almonds and coriander seeds. Fold up the foil sheets and grill over high heat until the fish is just cooked through and the almonds are toasted, 8 to 10 minutes. Carefully loosen the almond crust from the bottom of the foil with a spatula.
FISH ALMONDINE
From when I was expecting my first baby, Alex, to well past the birth of my second child, Paige, I used to meet my grandmother, Ga-Ga, at Luby's Cafeteria in my hometown for lunch on an almost monthly basis. Luby's had a mega-long (it seemed like a football field, but probably wasn't quite) serving line of prefilled small plates holding such comfort foods as Jell-O salad, macaroni and cheese, Salisbury steak, fried chicken, mashed potatoes, and slices of pie as far as the eye could see. But for me, the single most memorable dish at Luby's was their gloriously consistent Fish Almondine. No matter which seventeen sides I selected (okay, sometimes it was eighteen), Fish Almondine was always the main course for me. This is my best attempt to re-create the Luby's magic. (I love and miss you, Ga-Ga.)
Provided by Ree Drummond : Food Network
Categories main-dish
Time 40m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F.
- In a small bowl, combine the panko and almonds. Drizzle in the melted butter and toss until well combined.
- Add the parsley and toss it in . . .
- Then stir in 1/2 teaspoon salt and 1/4 teaspoon pepper.
- Put the flour in a shallow dish and add a pinch each of salt and pepper. Stir to combine.
- Dredge both sides of the fish in the flour, shaking off any excess.
- Spread a generous tablespoon of mayonnaise over each piece of fish . . .
- And sprinkle the crumb mixture on top, pressing lightly to make sure it sticks.
- Bake until the crumbs are golden and the fish is flaky, 16 to 18 minutes. Squeeze the lemon juice on top and serve.
TROUT AMANDINE
Steps:
- Rinse and pat dry trout. Season inside and out with salt and pepper to taste. Dredge trout in flour.
- Heat 2 tablespoons butter in large skillet over high heat until melted. Add trout and brown both sides. Lower heat to medium and cook for about 5 minutes on each side or until cooked through. Remove trout to a serving plate and keep warm.
- Wipe out pan and add 2 tablespoons butter. Cook butter over medium heat until it just begins to brown. Add the almonds and brown.
- Pour sauce and almonds over fish and sprinkle with lemon juice and parsley. Garnish with fresh lemon slices.
Nutrition Facts : Calories 854 calories, Carbohydrate 24.4 g, Cholesterol 223.5 mg, Fat 55.6 g, Fiber 5.6 g, Protein 66.4 g, SaturatedFat 18.8 g, Sodium 315.3 mg, Sugar 1.5 g
SOLE ALMONDINE
Steps:
- Set a large nonstick saute pan over medium heat. Add the almonds and toast until golden brown, about 5 to 7 minutes. Season with salt and set aside.
- Return the pan to medium heat (if you have 2 pans you can work simultaneously at this point, i.e. 2 fillets per pan) and add a 2-count of olive oil and 1 tablespoon of butter to each pan.
- Put the flour in a shallow dish and season with salt and pepper, to taste. In another shallow dish, whisk together the eggs and milk and season with salt and pepper, to taste. Dredge the fillets in the seasoned flour, then dip them into the egg mixture. Allow some of the excess egg to drain off, then add them to the hot pan. Cook 2 pieces at a time. Fry for 1 1/2 to 2 minutes, then carefully turn the fish over to cook the other side. With a spoon, baste the fillets with the butter sauce. Repeat basting to ensure the fish remains moist. Once the other side is cooked (about 30 seconds) carefully remove the fillets from the pan to a serving platter. Repeat with remaining 2 fillets and a 2-count of oil and 1 tablespoon of butter. Once the fillets have been removed the pan, add the chopped shallots and gently saute over low heat until translucent, about 1 minute. Deglaze the pan with the white wine and finish with the lemon juice. Swirl in the remaining 2 tablespoons of butter. Add the parsley and season, to taste, with salt and pepper. To serve, spoon the sauce over the top of the fillets and sprinkle generously with the toasted almonds.
CLASSIC TROUT ALMONDINE
Make and share this Classic Trout Almondine recipe from Food.com.
Provided by traceyannehall
Categories European
Time 40m
Yield 2 starters, 2 serving(s)
Number Of Ingredients 9
Steps:
- line the grill pan with foil. Brush both trout with melted butter and grill both sides on a medium heat until the skin is CRISPY. Put fresh dill and toasted almond slices in the centre of the trout.
- Layer ONE side of the the trout with toasted almonds (this can be done easily by layering them on a flat tray under the grill until crisp, light brown and firm) to look like "scales"-place on 2 plates to rest.
- Boil a small tub of single cream with a table of lemon,salt and pepper to taste and a small pinch of sugar. Stir VIGOROUSLY constantly! Add a tsp of ground almonds, finely chopped dill, toasted almond flakes, salt and pepper to taste. Lay ON the plate with a serving spoon, lay the trout on top and then drizzle some more on the almond coated side of your trout. Serve IMMEDIATELY.
Nutrition Facts : Calories 100.1, Fat 8.8, SaturatedFat 0.7, Sodium 0.2, Carbohydrate 3.4, Fiber 2, Sugar 0.8, Protein 3.7
FISH WITH TOASTED ALMONDS
This is an easy dish that you can put on the table when you have friends coming around after a long day's work. The soft-fleshed cod (or any other meaty white fish) is offset by the crunchy almonds. Serve alongside a pile of fresh green beans, cooked until just tender, but still bright.
Provided by Nigella Lawson
Categories dinner, project, main course
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Place a large dry nonstick skillet over medium heat, and add almonds. Stir constantly until they are tinged with color. Take from heat, and transfer to a bowl to cool.
- Season both sides of the fish well with salt and pepper. Place the same pan over medium heat, and add butter and olive oil. When both begin to bubble, add cod fillets skin side up. Brown fish until opaque all the way through, turning once, 3 to 4 minutes a side. Transfer fish to a warm serving plate, skin side down.
- Reduce heat under pan to low, and add lemon juice. Stir to blend with butter and oil, then pour this sauce over fillets. Scatter parsley over cod, and scatter with toasted almonds. Serve immediately.
Nutrition Facts : @context http, Calories 314, UnsaturatedFat 10 grams, Carbohydrate 5 grams, Fat 18 grams, Fiber 3 grams, Protein 33 grams, SaturatedFat 6 grams, Sodium 522 milligrams, Sugar 1 gram, TransFat 0 grams
TROUT ALMONDINE
This recipe is GREAT and I think EVERYONE should try this AT LEAST once in their lifetime. BELIEVE ME...you won't regret it.
Provided by Metallica_Band
Categories Lunch/Snacks
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a small bowl, melt the 1/3 cup butter or margarine in a microwave for approximately 30 seconds.
- Add almonds and heat, uncovered, in the microwave for 3 minutes or until lightly browned; stir occasionally.
- Set almonds aside.
- Arrange fish in a shallow, 10-inch, heat resistant, baking dish.
- Place 1 tablespoon of butter on each fish and sprinkle with lemon juice, salt, and pepper, to taste.
- Cover with wax paper and heat for 7 minutes or until the fish flakes easily with a fork.
- Spoon browned almonds over fish and heat, uncovered, in the microwave for 2 minutes or until heated throughly.
Nutrition Facts : Calories 681.4, Fat 51.1, SaturatedFat 20.3, Cholesterol 203.7, Sodium 314.6, Carbohydrate 3.8, Fiber 1.9, Sugar 1, Protein 51.7
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