Wednesday, April 10, 2013

Almond Encrusted Trout with an easy Beurre Blanc Sauce

Sounds fancy right?

Sounds like something on a menu in nice restaurant?


But it's NOT!

I made it!

So easy and soooo delicious.

Here's what you need:

White Fish - I used Trout that Cameron caught last summer in Louisiana
1/4 cup of Dry White Wine
2 tablespoons Heavy Cream
1 Egg
1 cup Sliced Almonds (crushed by hand or in a food processor)
1 cup Breadcrumbs
1/4 cup Grated Parmesan Cheese
Salt and Pepper

1. I began by washing the fish, putting it into a ziploc bag and covering them with milk.
Takes away any fishy taste.

2. After about 30 minutes, I took the fish out of the bag and dried them with a paper towel. Get a good size, nonstick skillet out and melt two tablespoons of butter in it.

3. I beat the egg in a small, shallow dish. Add one piece of fish to the egg and cover it thoroughly. 

4. Now, combine the almonds, breadcrumbs, and cheese to another shallow dish. 
Toss the fish in the mixture. Make sure it is thoroughly covered.

5. Add the fish to the skillet with the melted butter.
You don't want the skillet to dry up so make sure it stays wet and buttery. 
*I only used two pieces of fish so we had a lot of the "crust" left over.

Once it's looking nice and crispy on the bottom, flip it.

You want crunchy outsides with a flaky inside.

Done. Too easy.

For the sauce:
*You want to time this with the fish. 

1. Add the white wine and 1 tablespoon of cream to a saucepan. Cook GENTLY until it has reduced by half.

2. Once reduced, add 1 more tablespoon of cream and 4 tablespoons of butter. Whisk and keep warm until the fish is plated. 


I served it with a cauliflower mash and steamed green beans.

We both cleaned out plates.

I will def be making this again very, very soon.

It was delicious, quick, SIMPLE, and looks/tasted like it came from a nice restaurant.

I'm really proud of this dish.


Bon appetit! 

Original recipe here.

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