I love when a recipe creates a full meal. This French-inspired meal comes from Rachael Ray. The fish servings are generous for 4 people. You may adjust the amount of trout fillets to your liking. Note: read the directions all the way through before cooking so you are prepared to cook the trout while the veggies are boiling and steaming. 🙂
Ingredients: [‘small red potatoes’, ‘asparagus spears’, ‘fresh chives’, ‘olive oil’, ‘trout fillets’, ‘egg’, ‘milk’, ‘flour’, ‘salt %26 freshly ground black pepper’, ‘butter’, ‘blanched almond’, ‘fresh flat-leaf parsley’, ‘lemon’]
Quantity of Ingredients: [“2 lbs small red potatoes, quartered “,”1 1/4 lbs thin asparagus spears”,” fresh chives (snipped or chopped , about 10 blades)”,”1 tablespoon extra-virgin olive oil, plus a drizzle for potatoes, divided “,”8 trout fillets, 4 to 6 oz each. (lake or rainbow)”,”1 egg”,”1 cup milk”,”1 cup flour”,” salt u0026 freshly ground black pepper”,”4 tablespoons butter, divided “,”1 cup whole blanched almond (about 6 oz)”,” handful fresh flat-leaf parsley, finely chopped “,”1 lemon, wedged “]
Number of Servings: 4
Steps: [‘Turn oven on a low setting (like 170 – 200 degrees F) and rest an oven-proof platter on the oven rack.’, ‘VEGGIES:’, ‘Get a deep pot of salted water to the boiling point and add the potatoes. Cook for about 12 minutes, or until fork tender .’, ‘Trim the tough ends off of the asparagus and put in a colander and rest the colander on top of the potato pot and cover. Do this the last 5 or 6 minutes that the potatoes are cooking, and the asparagus will steam at the same time.’, ‘The potatoes will be just about done when the last of your trout is going into the skillet (see below). When the potatoes are tender, take a minute to drain them and return them to the 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.’, ‘TROUT:’, ‘Heat a large skillet over medium heat. Combine egg and milk in a pie tin and beat with a fork. Place a cup of flour in a second pie tin and season well with salt and sparingly with pepper. Coat the trout fillets in egg and milk mixture, then in seasoned flour. Put fillets on a plate until all of them are dredged and ready to be cooked.’, ‘To the skillet add 1/2 T olive oil and 1 1/2 T butter. When butter foams, add trout and gently saute 4 fillets for 2 to 3 minutes on each side, until golden. Transfer trout to the warm platter in the oven. Return the pan to the stove and add remaining oil and 1 1/2 T butter and saute rest of the trout. When all of the trout is cooked and added to the serving platter, add last T of butter to the pan. When the butter melts, add almonds and brown them until lightly golden, 1 to 2 minutes.’, ‘Remove trout from oven and pour almonds over the platter. Garnsih with chopped parsley, lemon wedges and steamed asparagus spears. Serve the potatoes alongside.’]