Trout Amandine
MAKES: 1 SERVING (PORTIONED FOR ONE PERSON)
At the bistro, we most consistently use Lois Lake steelhead. It’s a great Ocean Wise, farmed fish. Lois Lake is deep, cold and landlocked, lending to an aquaculture that is safe and sustainable. However, almost any member of the trout and salmon family works well with this recipe. Tres française! 1 6-oz (170 g) steelhead filet
1/4 cup (60 mL) sliced almonds, toasted
1/4 cup (60 mL) unsalted butter
1 lemon, juiced.
2 tbsp (30 mL) chopped parsley
2 tbsp (30 mL) cooking oil Salt and pepper Toast the almonds in advance either in the oven at 350°F for 5 to 10 minutes, or in a dry sauté pan on medium heat, stirring often until golden brown. In a heavy skillet medium high, heat the oil just till smoking. Season skin side of fish with salt and pepper and gently lay fish skin-side down in pan. If the fish curls, set the pan off the heat momentarily or press fish lightly with your spatula. Keep skin to stay in contact with pan until it crisps and is easy to flip. Cook fish until you see it has turned transparent about a third of the way through. Season the flesh side of the fish and turn it over. You just want this side of the fish to kiss the pan for about 30 seconds. This should result in a nice medium temperature. If you like your fish more cooked, leave it longer on both sides. Remove fish and set aside to rest. Drain the oil from the fish pan and wipe with paper towel. Place the pan back on to the heat until hot, add butter and swirl until the milk solids have browned. Working quickly, remove pan from the heat, add lemon juice to stop the browning. Add toasted almonds and chopped parsley. Add lemon to taste. Pour butter and almonds over trout and serve with haricot vert and roasted baby potatoes.