Almond Trout
Ingredients
Trout - Filet 300 g
Potato 4
Leek 3 sm
Garlic 2
Milk 50 ml
Bread Crumbs 30 ml
Lemon - Zest 2 ml
Lemon Juice 5 ml
Wine - white 30 ml
Butter 60 ml
Asparagus 250 g
Almond - Sliced 80 g
Preparation
1. Pre-heat the oven to 300. When warm place the Almonds on a cookie sheet and toast, on a middle rack, for 15 minutes - until golden.
2. Peel and boil the potatoes.
3. Quarter the leeks. Rinse if sandy then slice thinly and divide, setting aside 1/3 for the trout.
4. In a frying pan on low add 1/4 of the butter, then the leeks. Cook until starting to soften then crush garlic into the pan and cook another 1 - 2 minutes. Set aside.
5. Drain the potatoes, add 1/4 the butter and mash well, stir in the leek/garlic mixture, then the milk. Note: Optionally you can dress the potatoes up by buttering muffin cups, dusting with bread crumbs then filling with the potato mixture and baking in a 400F oven for 20 - 25 minutes.
5. Trim the bottom of the asparagus and put in a microwavable container.
6. To prepare the sauce for the trout put an pan on low and when warm add the butter then the remaining leeks. Cook until soft. Then add the lemon zest, wine, and lemon juice and let cook down by a third. Set aside.
7. Warm a large frying pan on a burner set just past medium, add butter then add the trout, skin side down and cook about 4 minutes - depending on the thickness of your fish.
8. Put the asparagus in the microwave for 3 minutes.
9. Flip the fish and cook for a sliver less than 2 minutes - or until done.
10. Remove the potatoes from the oven and plate (an easy way to remove from the muffin tin is to slide a knife around the edge of each then place a cookie tray over the muffin tin and flip - The potatoes should slip out.
11. To serve place the trout on a plate, drip the lemon-leek sauce lightly over then top with toasted almonds. Accompany with 2 crispy potatoes and asparagus.
2. Peel and boil the potatoes.
3. Quarter the leeks. Rinse if sandy then slice thinly and divide, setting aside 1/3 for the trout.
4. In a frying pan on low add 1/4 of the butter, then the leeks. Cook until starting to soften then crush garlic into the pan and cook another 1 - 2 minutes. Set aside.
5. Drain the potatoes, add 1/4 the butter and mash well, stir in the leek/garlic mixture, then the milk. Note: Optionally you can dress the potatoes up by buttering muffin cups, dusting with bread crumbs then filling with the potato mixture and baking in a 400F oven for 20 - 25 minutes.
5. Trim the bottom of the asparagus and put in a microwavable container.
6. To prepare the sauce for the trout put an pan on low and when warm add the butter then the remaining leeks. Cook until soft. Then add the lemon zest, wine, and lemon juice and let cook down by a third. Set aside.
7. Warm a large frying pan on a burner set just past medium, add butter then add the trout, skin side down and cook about 4 minutes - depending on the thickness of your fish.
8. Put the asparagus in the microwave for 3 minutes.
9. Flip the fish and cook for a sliver less than 2 minutes - or until done.
10. Remove the potatoes from the oven and plate (an easy way to remove from the muffin tin is to slide a knife around the edge of each then place a cookie tray over the muffin tin and flip - The potatoes should slip out.
11. To serve place the trout on a plate, drip the lemon-leek sauce lightly over then top with toasted almonds. Accompany with 2 crispy potatoes and asparagus.
