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
Trout Almondine - The Grill at Lodge at Torrey Pines
Chef Daniel Boling prepares the Trout Almondine at the Grill Torrey Pines. The Grill offers a casual and enjoyable dining environment.
The Grill at Lodge Torrey Pines
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{recipe} Trout Amandine
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Chef’s Corner at Frenchman’s Creek – Trout Almondine
Chef’s Corner at Frenchman’s Creek – Trout Almondine
Bobby Flay's Grilled Trout Almondine | Bobby Flay's Barbecue Addiction | Food Network
Bobby tops his grilled trout with an orange-almond vinaigrette!
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Grilled Trout Almondine
RECIPE COURTESY OF BARBECUE ADDICTION
Level: Easy
Total: 45 min (includes resting time)
Active: 30 min
Yield: 4 servings
Ingredients
2 oranges, halved
2 heads radicchio, halved
1/4 cup extra-virgin olive oil, plus more for brushing
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1/4 cup finely chopped toasted blanched almonds
1/4 cup white wine vinegar
2 tablespoon chopped fresh flat-leaf parsley, plus whole leaves, for garnish
1 teaspoon clover honey
1 teaspoon Dijon mustard
Four 6-ounce skin-on rainbow trout fillets, about 1/2 inch thick
Canola oil, for brushing
Directions
Heat a charcoal or gas grill to high for direct grilling. Brush the cut sides of the oranges and radicchio with some olive oil and season with salt and pepper. Put the oranges and radicchio cut-side down on the grill and cook just until charred and slightly softened. Transfer the radicchio to a platter.
Squeeze the orange juice into a bowl and whisk in the almonds, vinegar, parsley, honey, mustard and salt and pepper to taste. Slowly whisk in the olive oil until emulsified. Let sit at room temperature for at least 15 minutes before serving.
Brush the trout fillets with canola oil and sprinkle with salt and pepper on both sides. Grill until golden brown and slightly charred on both sides and just cooked through, about 3 minutes per side. Remove to the platter with the radicchio and immediately drizzle with the vinaigrette. Garnish with parsley leaves.
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Bobby Flay's Grilled Trout Almondine | Bobby Flay's Barbecue Addiction | Food Network
Cooking a Trout Amandine Fish Recipe Part 3
Cooking a Trout Amandine Fish Recipe Part 3. Part of the series: Fish Recipes. Watch and learn as our expert explains and demonstrates the third and final steps to make a trout Amandine recipe in this free cooking video on how to prepare fish for recipes and seafood stock.