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    • Trout Amandine with Rice

    Mark Sharron
    Medium difficulty
    1 hour
    02-Apr
    Trout Amandine with Rice is an easy and delicious meal that is sure to please. This classic dish is made with trout fillets, butter, olive oil, lemon juice, parsley, almonds, salt and pepper, and cooked rice. It is a wonderful combination of flavours that is sure to tantalize the taste buds. The dish is easy to prepare and can be served as a main course or as a side dish. The combination of flavours makes it a great choice for a healthy and tasty meal.  
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    Ingredients

    • 4 (4-ounce) trout fillets
    • 2 tablespoons butter
    • 2 tablespoons olive oil
    • 2 tablespoons fresh lemon juice
    • 2 tablespoons chopped fresh parsley
    • 2 tablespoons slivered almonds
    • Salt and pepper, to taste
    • 1 cup uncooked long-grain white rice
    • 2 cups chicken broth
    • 1/4 cup chopped fresh parsley, for garnish

    Method

    • Step-by-step Method for Trout Amandine with Rice
    • Rinse 1 cup uncooked long-grain white rice under cold water until water runs clear
    • In a saucepan, combine rice with 2 cups chicken broth and a pinch of salt
    • Bring rice mixture to a boil over medium-high heat
    • Once boiling, reduce heat to low, cover, and simmer until liquid is absorbed and rice is tender (about 15-18 minutes)
    • While rice cooks, pat 4 trout fillets dry with paper towels, season both sides with salt and pepper
    • Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat
    • Add trout fillets, skin-side down if skin-on, and cook 3-4 minutes per side until golden and opaque throughout
    • Remove cooked trout from skillet, keep warm on a plate, loosely tented with foil
    • Wipe out skillet, add 2 tablespoons slivered almonds, and toast over medium heat, stirring until golden and fragrant (1-2 minutes)
    • Remove almonds from skillet and set aside for garnish
    • Add 2 tablespoons butter and 1 tablespoon olive oil to same skillet over medium heat
    • Swirl skillet until butter is melted and lightly browned, about 2-3 minutes
    • Stir in 2 tablespoons lemon juice and 2 tablespoons chopped parsley, warming gently
    • Spoon the warm almond-butter sauce over the reserved trout fillets on serving plates
    • Fluff the cooked rice with a fork, then gently mix in 1/4 cup chopped fresh parsley
    • Divide the herbed rice among four plates
    • Top each portion with a trout fillet and drizzle with additional sauce from the skillet
    • Sprinkle toasted almonds over each trout fillet
    • Garnish with extra parsley if desired
    • Serve immediately, optionally with lemon wedges for a finishing touch