Pan-Seared Trout with Brown Butter Almondine and Green Beans

Name: Pan-Seared Trout with Brown Butter Almondine and Green Beans
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Deutsch
Ingredients: 4 Trout fillets (about 150-180g each), skin on or off; Salt To taste; Black pepper To taste; 2 tbsp Olive oil; 2 tbsp Unsalted butter; 1/4 cup Slivered almonds; 1 tbsp Fresh lemon juice; 2 tbsp Fresh parsley, chopped; 400g Fresh green beans, trimmed

(0 Ratings)

This exquisite dish brings together the delicate flavors of fresh trout with the rich, aromatic simplicity of a brown butter almondine sauce. The trout is perfectly pan-seared to achieve a crispy skin and flaky interior, complemented by the crunch of toasted almonds. Paired with bright green beans, this meal is a testament to fresh, quality ingredients, offering a sophisticated yet easy-to-prepare option for a delicious March dinner.

speichern

Pan-Seared Trout with Brown Butter Almondine and Green Beans

Prep Time15 min

Cook Time20 min

Servings4 servings

DifficultyMedium

Equipment

Large Non-stick SkilletSmall PotTongs

Instructions

1
Pat trout fillets thoroughly dry with paper towels. Season both sides generously with salt and black pepper. Set aside.
2
Bring a pot of salted water to a boil. Add the trimmed green beans and blanch for 3-5 minutes, or until crisp-tender. Drain immediately and plunge into an ice bath (or rinse with cold water) to stop cooking and preserve color. Drain well.
3
Heat olive oil in a large non-stick skillet over medium-high heat. Once hot, carefully place the trout fillets skin-side down (if skin-on) into the skillet. Cook for 3-5 minutes until the skin is crispy and golden. Flip the fillets and cook for another 2-3 minutes, or until the fish is cooked through and flakes easily with a fork.
4
Remove the cooked trout from the skillet and set aside on a plate, tented with foil to keep warm. Reduce heat to medium-low.
5
Add butter to the same skillet. Once melted, add the slivered almonds. Cook, stirring constantly, for 3-5 minutes until the butter turns a nutty brown color and the almonds are lightly toasted and fragrant. Be careful not to burn the butter.
6
Remove the skillet from heat and immediately stir in the fresh lemon juice and chopped parsley into the brown butter almondine sauce. Gently warm the blanched green beans in a separate pan or quickly toss them into the brown butter sauce for a minute. Serve the pan-seared trout immediately, spooning the brown butter almondine sauce over the fish and serving with the green beans.

Nutrition

Calories410 kcal

Protein30g

Fat28g

Carbohydrates

Frequently Asked Questions

Can I use a different type of fish?

Yes, this recipe works wonderfully with other delicate white fish fillets such as cod, snapper, or sole. Adjust cooking times based on the thickness of the fish.

How do I prevent the fish skin from sticking to the pan?

Ensure your non-stick skillet is properly preheated before adding the fish. Patting the fish skin very dry and using enough olive oil also helps. Don't move the fish for the first few minutes of cooking to allow a good crust to form.

Can I prepare the green beans ahead of time?

Yes, you can blanch the green beans a day in advance and store them in an airtight container in the refrigerator. Reheat them briefly in boiling water or in the skillet with the brown butter sauce just before serving.

What others say

No ratings yet

Be the first to rate this recipe and share your feedback.

Rate Recipe!

RECIPE BY

Leckere Rezepte

We are a team of passionate cooks and food enthusiasts.