How To make Trout Almondine
1/3 c Butter or margarine
1/2 c Slivered blanched almonds
4 (8 oz) trout
4 T Butter or margarine
1 1/2 t Lemon juice
Salt and pepper 1. In a small, heat-resistant, non-metallic bowl, melt the 1/3 cup butter
in Microwave Oven 30 seconds. 2. Add almonds and heat, uncovered, in Microwave Oven 3 minutes or until
lightly browned; stir occasionally. Set almonds aside. 3. Arrange fish in a shallow, 10-inch, heat-resistant, non- metallic baking
dish. 4. Place 1 tablespoon of butter on each fish and sprinkle with lemon juice
and salt and pepper, to taste. 5. Heat, covered with wax paper, 7 minutes or until fish flakes easily
with a fork. 6. Spoon browned almonds over fish and heat, uncovered, in Microwave Oven 2
minutes or until heated through.
How To make Trout Almondine's Videos
Chef’s Corner at Frenchman’s Creek – Trout Almondine
Chef’s Corner at Frenchman’s Creek – Trout Almondine
How to Make Trout Almondine - Tall Timber's Recipe
Tall Timber Lodge's Rainbow Grille Chef David Caron demonstrates how to prepare trout almondine using their secret recipe.
Video used with permission from Tall Timber Lodge and video creator. For more information on Tall Timber Lodge, visit their website at talltimber.com. For more information on things to do in New Hampshire, check out
Cooking Trout - Speckled Trout Almondine
Trout. The centerpiece of this southern meal. In this segment, I visit chef Kristian Wade at the Beau Rivage Hotel and Casino in Biloxi, Mississippi to see what goes into this signature dish.
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#trout #speckledtrout #cooking
Cooking a Trout Amandine Fish Recipe Part 1
Cooking a Trout Amandine Fish Recipe Part 1. Part of the series: Fish Recipes. Learn how to make trout Amandine with a demonstration of the first steps for this process in this free cooking video on how to prepare fish for recipes and seafood stock.
TROUT ALMONDINE - Classic recipe by Thomas Keller (Restaurant Bouchon) #trout #recipe #fishrecipe
VICE Eats with John Besh
check out John Besh's Trout Amandine recipe here:
New Orleans chef John Besh is the renaissance man of Louisiana. Beyond his impressive list of restaurant's that includes August, Domenica, La Provence, Borgne, Besh Steak, American Sector, Soda Shop, and Luke, chef Besh manages to find the time to be an award-winning cookbook author, philanthropist, and television personality. He's also a former Marine—maybe that's why he's such a resourceful dude.
On this episode of VICE Eats, chef Besh heads out to Lake Pontchartrain just outside New Orleans city limits to catch some seafood with local fishing legend, Deadly Dudley Vandeborre, the fish whisperer of Louisiana, and Brian Landry, co-owner and chef at Borgne. After we hung up our fishing poles, we headed back to La Provence to cook up our catch, where we learned about the former Marine's favorite childhood dish, trout amandine, a signature Southern recipe that gives off a perfumed scent of fresh almonds. During his time in the Marines, he learned that this same scent is the first sign that you're under chemical attack.
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