French · Dinner
Trout Steak with Almonds (Gluten-Free)
Pan-seared trout fillet finished with brown butter, toasted almonds, and lemon juice in the classic French amandine style. Gluten-free rice flour dredge replaces wheat flour for a crisp crust. Served with steamed green beans and boiled potatoes.
$8
10 minsPrep
15 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
612Calories
39.8gProtein
34.9gFat
38.6gCarbs
4.9gSugar
6.1gFiber
836mgSodium
152mgChol
13.9gSat Fat
1450mgPotassium
115mgCalcium
3.4mgIron
6.8mcgVitamin B12
28mgVitamin C
gluten-free
protein-rich
high-fiber
gluten-free
Instructions
1
Prep
Pat trout fillet dry, season both sides with salt and black pepper, then dredge lightly in rice flour, shaking off excess.
2
Boil
Place potato chunks in a small pot of salted water over high heat and boil 12 minutes until tender, then drain.
3
Steam
Set green beans in a steamer basket over simmering water on medium heat and steam 5 minutes until bright green and tender.
4
Sear
Heat olive oil in a skillet over medium-high heat and sear trout skin-side down 3 minutes until skin is golden, then flip and cook 2 minutes until flesh flakes.
5
Toast
Wipe the skillet, add butter over medium heat, and swirl 2 minutes until light amber and fragrant, watching closely to prevent scorching.
6
Finish
Add almonds to browned butter and toast 1 minute until pale gold, then stir in lemon juice and parsley.
7
Plate
Set trout fillet on a plate beside potatoes and green beans, then spoon almond brown butter over the fish.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g trout fillet
- 4 tbsp36g rice flour
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
- 3 tbsp42g butter
- 4 tbsp28g almond
- 2 tbsp30ml lemon juice
- 2 tbsp2 tbsp parsley
- 7 oz200g green beans
- 11 oz311g potato
- 1 tsp1 tsp olive oil
