- Keri T.
This past weekend my husband and I were in Chicago and went to Charlie Trotter's (which was amazing), anyway I digress... so we had the most amazing pink trout poached in olive oil. Now my husband is dying to for us to make this kind of trout but I don't have any recipes that inspire me.
Can I please have some favorite trout recipes?
Since the trout was pink, not white I assume the recipes would differ from how one would prepare white trout but I don't know, I'm not as well versed in fish as I would like to be.
Truite aux Amandes (Trout with almonds)
2 butterflied trout fillets
1/4 to 1/2 cup slivered almonds
1/2 cup butter
1/2 cup heavy cream
3 shallots chopped
1 teaspoon minced parsley
1/2 cup Alsatian riesling wine
(by butterflied, I mean, the two sides of the filleted trout are connected along the complete back, except where fins have been removed)
Salt and pepper the inside of the trout. Fold closed. Lightly flour the outside of the trout and sautee in butter until golden brown. Meanwhile pour about 1/8 cup melted butter in the bottom of an inert ovenproof casserole (glass pyrex dish will do or an alternative) and add shallots. Place the fish on top of the butter and shallots in the casserole. Pour the wine over the fish. Put into a pre-heated 400 degree oven and let cook 8 minutes, basting with the wine at 4 minutes and again at 8 minutes.
Meanwhile, while the fish is braising, sautee the almonds in about 1/4 cup of butter until the almonds turn golden brown. Be careful, they turn golden brown and continue right on through to dark brown and overdone quickly!
After 8 minutes, pour the heavy cream over the trout and return to the oven. Occasionally remove from the oven, baste the fish, and stir the wine/cream mixture. When the cream has thickened to your liking, after about 10 or 15 minutes, remove the fish from the oven. Spoon the browned almonds over the trout. Sprinkle parsley over the fish. Serve from the casserole. We like to drink Alsatian riesling with this and serve plain steamed white rice. This is excellent. I think I've tried this with creme fraiche, but didn't notice any particular improvement so now just use heavy cream.
I imagine that if you can't find butterflied trout you can just use trout fillets, but adjust your cooking times or try to keep two fillets together or on top of each other. I suppose other light, dry white wines may be substituted for Alsatian riesling.