Trout Amandine is a classic French dish that is fancy enough for special occasions, but easy enough to make any day of the week. The butter and almond sauce takes minutes to make and is easy to master. Served over green beans, this light and delicious meal is a perfect dish to welcome in the warmer spring weather.
1. Bring a large pot of salted water to a boil & prepare a bowl of ice water. Cut the stems off the green beans. Cook the beans in the boiling water for 8 minutes and then transfer to the ice water.
2. Season the trout fillets with salt & pepper. Heat 1 tbs of butter in a large non-stick frying pan and add the trout fillets skin side down. Gently press down each fillet with a spatula to prevent curling. Sear on medium heat for 6 minutes, then turn the fillets and immediately remove the pan from the stove. The retained heat in the pan will be enough to cook the other side of the fillets.
3. Heat the remaining butter in a small frying pan. When the butter just starts to foam, add the shaved almonds. When the butter and almonds start to brown, remove the pan from the heat and add the lemon juice and parsley. Season with salt & pepper.
4. To serve, reheat the green beans in a frying pan with 1 tablespoon of butter and then divide on 4 plates. Place the trout fillets over the beans and then pour over the almond butter sauce.