Trout Amandine, Steamed Asparagus, and New Potatoes

Name: Trout Amandine, Steamed Asparagus, and New Potatoes
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Global
Ingredients: 567 grams thin asparagus spears; 170 grams cup (about whole blanched almonds; 4 Tbsps butter; 10 blades fresh chives, snipped or chopped; 1 egg; 237 milliliters flour; 1 lemon, wedged; 237 milliliters milk; 1 Tbsp extra-virgin olive oil, plus a drizzle for potatoes; 1 handful A fresh parsley leaves, finely chopped; 113 grams lake or rainbow trout fillets; 907 grams red potatoes, quartered; 4 servings Salt and pepper

Need a pescatarian side dish? Trout Amandine, Steamed Asparagus, and New Potatoes could be a spectacular recipe to try. One serving contains 779 calories, 29g of protein, and 42g of fat. This recipe serves 4. This recipe covers 44% of your daily requirements of vitamins and minerals. Head to the store and pick up flour, salt and pepper, butter, and a few other things to make it today. From preparation to the plate, this recipe takes about 35 minutes. Trout Amandine, Steamed Asparagus, and New Potatoes, Trout Amandine, Steamed Asparagus And New Potatoes, and Trout Amandine are very similar to this recipe.

Instructions

Place oven on low and rest a platter on an oven rack.

Equipment you will use

Oven

Add potatoes to a deep pot of boiling water; just enough to cover potatoes. Salt water and add potato halves. The potatoes will cook for about 12 minutes for fork tender.

Ingredients you will need

Potato

Water

Salt

Equipment you will use

Pot

Hold asparagus spears at each end. Snap asparagus tips from tough ends by bending spears.

Ingredients you will need

Asparagus

Place spears in a colander. Rest colander on top of the potato pot and place a cover over the colander. The asparagus will steam while the potatoes cook. Do this the last 5 or 6 minutes that the potatoes are cooking.

Ingredients you will need

Asparagus

Potato

Equipment you will use

Colander

Pot

Potatoes will be just about done when the last of your trout is going into the skillet (method follows.) When the potatoes are tender, take a minute to drain them and return them to warm pot. Leave asparagus covered and set aside. Dress potatoes with chives, a drizzle of olive oil and a little salt. Leave in warm pot until trout is on the table, then transfer to a serving bowl.

Ingredients you will need

Asparagus

Olive Oil

Potato

Chives

Trout

Salt

Equipment you will use

Frying Pan

Bowl

Pot

Heat a large skillet over moderate heat.

Equipment you will use

Frying Pan

Combine egg and milk in a tin pie plate, beat with a fork.

Ingredients you will need

Milk

Egg

Place a cup of flour in a second pie tin and season well with salt and sparingly with pepper. Coat trout fillets in egg and milk, then in seasoned flour. Collect fillets on a plate until all of them are dredged and ready to be cooked.

Ingredients you will need

All Purpose Flour

Trout Fillets

Pepper

Milk

Salt

Egg

Add 1/2 tablespoon extra-virgin olive oil to your skillet, half a turn of the pan in a slow stream.

Ingredients you will need

Extra Virgin Olive Oil

Equipment you will use

Frying Pan

Add 1 1/2 tablespoons butter to the pan. When the butter foams, add trout and gently saute 4 fillets for 2 or 3 minutes on each side, until golden.

Ingredients you will need

Butter

Trout

Equipment you will use

Frying Pan

Transfer trout fillets to warm platter in oven.

Ingredients you will need

Trout Fillets

Equipment you will use

Oven

Return pan to the stove and add 1/2 tablespoon extra-virgin oil and 1 1/2 tablespoons butter. When butter foams, repeat cooking process. When all of the trout is cooked, add last tablespoon of butter to the pan. When the butter melts, add almonds and brown until lightly golden, 1 to 2 minutes.

Ingredients you will need

Almonds