Tuesday, September 1, 2015

Trout in Almonds Video (10 min dinner)

YouTube Link: Trout in Almonds
More Videos: Helen's Kitchen Channel

Serves 2

2 trout fillets, about 4 oz each
1/2 cup sliced almonds (60g)
1 egg (this can coat a lot of fish, so if you are cooking a lot of trout, no need to increase the egg)
1 Tbsp oil for high heat (grapeseed, safflower, canola)
1 Tbsp butter (add a pinch of salt if using unsalted)
1 garlic clove
squirt of lemon or lime
2 tsp fresh minced herbs (chives, tarragon, dill, parsley, or cilantro)

Fish substitutes: halibut without skin, arctic char with skin, flounder, or sole.

Ideally, you want relatively thin fillets (2/3 inch thick at most).  If the fish is not cooked through by the time the nuts brown, turn down the heat to low and continue to cook until you can separate the flakes (a bit of translucency in the center is good).


bkida said...

I just picked up some fresh snapper and would like to try this on that. Do you think it will be as satisfying? I love snapper when I can get it. We were just in Boston very briefly and I was so impressed with it! Regrettably, no time for one of your cooking classes but we'll be back and your class will need to be on our itinerary. Loved Boston!

Helen said...

If you are using snapper, I'd recommend removing the skin or at least scoring it on the diagonal. Otherwise, your fillets will curl up in the pan.

Here is a video where I demo how to remove fish skin: https://youtu.be/6uMRaijS_yE
Here is a video where I demo how to score snapper: https://youtu.be/v6GcO7j5tJo

Anna said...

Awww .. you are making all your fish recipes into videos. What a super idea. I think you made this at the fish class I took. I think I will try this now. I did not do anything since the class except salmon just because I have seen it in a restaurant and sort of know what to aim for.

Helen said...

Yes, it's one of my students' favorites from the fish class. Hope you give it a try :)