Trout Almandine With Brabant Potatoes
Trout Almandine With Brabant Potatoes might be just the main course you are searching for. This recipe makes 4 servings with 1208 calories, 58g of protein, and 66g of fat each. This recipe covers 56% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 40 minutes. If you have garlic, pepper, shallots, and a few other ingredients on hand, you can make it. To use up the flour you could follow this main course with the Apple Tart with Caramel Sauce as a dessert. It is a good option if you're following a pescatarian diet.
Instructions
Preheat the oven to warm, about 170 degrees F.Preheat an electric fryer to 365 degrees F and fry the potatoes until golden brown, drain and set aside, season with salt. Alternatively you may fry them on the stove in a Dutch oven.
In a large saute pan, over medium heat, melt 4 tablespoons of the butter.
Add the shallots, garlic, and potatoes, season with salt and pepper and saute for 2 minutes.
Transfer the potatoes to the oven to keep warm while you are cooking the fish.Season the fillets, flour, and egg wash with the Essence. Dredge the fillets in the seasoned flour, coating completely. Dip each fillet in the egg wash, letting the excess drip off then dredge the fillets back into the seasoned flour, coating completely. Set aside.
In a large cast-iron skillet set over medium heat, melt 4 tablespoons of the butter.
Add the fillets and pan fry until they are golden brown, about 3 to 4 minutes on each side.
Remove the fish from the pan, drain on paper towels set over a plate, then transfer to fish to the oven to keep warm. Wipe out the skillet. Melt the remaining 4 tablespoons butter.
Add the almonds, season with salt and pepper and saute for 5 minutes or until the almonds are golden.
Remove from the heat and stir in the lemon juice and parsley. To serve, spoon the potatoes in the center of each plate.
Lay the fish on top of the potatoes. Then spoon the almond butter sauce over the fish.