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Add a photoServings: 4
Ingredients
- 2 lb small red potatoes quartered
- 1Â 1/4 lb thin asparagus spears
- 10 x fresh chives blades snipped or possibly minced
- 8 x lake or possibly rainbow trout fillets - (4 ounce ea)
- 1 x egg
- 1 c. lowfat milk
- 1 c. flour
- Â Â Coarse salt to taste
- Â Â Freshly-grnd black pepper to taste
- 1 Tbsp. extra-virgin extra virgin olive oil plus a drizzle
- Â Â for potatoes
- 4 Tbsp. butter
- 1 c. whole blanched almonds - (abt 6 ounce)
- Â Â A handful fresh parsley leaves finely minced
- 1 x lemon wedged
Directions
- Place oven on low and rest a platter on an oven rack.
- Add in potatoes to a deep pot of boiling water; just sufficient to cover potatoes. Salt water and add in potato halves. The potatoes will cook for about 12 min for fork tender.
- Hold asparagus spears at each end. Snap asparagus tips from tough ends by bending spears. Place spears in a colander. Rest colander on top of the potato pot and place a cover over the colander. The asparagus will steam while the potatoes cook. Do this the last 5 or possibly 6 min which the potatoes are cooking.
- Potatoes will be just about done when the last of your trout is going into the skillet (method follows.) When the potatoes are tender, take a minute to drain them and return them to hot pot. Leave asparagus covered and set aside. Dress potatoes with chives, a drizzle of extra virgin olive oil and a little salt. Leave in hot pot till trout is on the table, then transfer to a serving bowl.
- Heat a large skillet over moderate heat. Combine egg and lowfat milk in a tin pie plate, beat with a fork. Place a c. of flour in a second pie tin and season well with salt and sparingly with pepper. Coat trout fillets in egg and lowfat milk, then in seasoned flour. Collect fillets on a plate till all of them are dredged and ready to be cooked.
- Add in 1/2 Tbsp. extra-virgin extra virgin olive oil to your skillet, half a turn of the pan in a slow stream. Add in 1 1/2 Tbsp. butter to the pan. When the butter foams, add in trout and gently saute/fry 4 fillets for 2 or possibly 3 min on each side, till golden brown. Transfer trout fillets to hot platter in oven.
- Return pan to the stove and add in 1/2 Tbsp. extra-virgin oil and 1 1/2 Tbsp. butter. When butter foams, repeat cooking process. When all of the trout is cooked, add in last Tbsp. of butter to the pan. When the butter melts, add in almonds and brown till lightly golden brown, 1 to 2 min.
- Remove trout from oven and pour almonds over the platter. Garnish platter with minced parsley, lemon wedges, steamed asparagus spears, and potatoes.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 515g | |
| Recipe makes 4 servings | |
| Calories 749 | |
| Calories from Fat 333 | 44% |
| Total Fat 38.7g | 48% |
| Saturated Fat 10.92g | 44% |
| Trans Fat 0.0g | |
| Cholesterol 114mg | 38% |
| Sodium 170mg | 7% |
| Potassium 1833mg | 52% |
| Total Carbs 73.2g | 20% |
| Dietary Fiber 10.1g | 34% |
| Sugars 8.83g | 6% |
| Protein 32.51g | 52% |
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