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#Trout acorn squash casserole for two servings full

Cook for 2 to 4 minutes, depending on thickness, before flipping and briefly searing on the other side. Set on a plat and keep warm. Heat a thin layer of clarified butter or avocado oil in a large skillet over medium heat. Prepare and Pan Sear the Trout: Lightly dredge the trout fillets with flour on both sides.LEMON JUICE: fresh citrus cuts the richness of the brown butter pan sauce and is the final balancing touch.

I always use flat-leaf Italian parsley for cooking. PARSLEY: for brightness and much-needed color.CAPERS: the unripened, green flower buds of the caper bush, non-pareil capers add a signature briny touch to this dish.SLICED ALMONDS: adds flavor, texture, and a distinct crunch to each bite.UNSALTED BUTTER: the base of this simple pan sauce, butter is browned until deliciously nutty and fragrant.If you can’t find trout, flounder, sole, or delicate, lean fishes are good substitutes. TROUT: delicate in texture and mild in flavor, trout is the perfect fish for this classic dish.It is the perfect accompaniment to the crispy, pan-seared trout fillets. Flavorful – the meunière style sauce is fragrant, buttery, acidic, and absolutely irresistible.

#Trout acorn squash casserole for two servings full

Be sure to prep all of your ingredients before cooking as the pan sauce comes together quickly and requires your full attention.

Quick & Easy – start to finish, trout almondine comes together in 15 minutes, making it perfect for even the busiest of weeknights.

Everyday Ingredients – this dish is made with only a handful of ingredients that can be found at any grocery store: butter, sliced almonds, capers, parsley, and lemons.

The fragrant pan sauce is a true show-stopper.

Elegant – this classic French preparation will make you feel like you’re eating at a fine dining restaurant, but it couldn’t be simpler to prepare to home.

While there are many derivatives of the classic brown butter pan sauce, amandine is a personal and long-time favorite. Meunière sauce is a rustic, French pan sauce made from brown butter (beurre noisette), lemon juice, and fresh parsley. It is simple, delicious, and comes together very quickly.Īlmondine, a popular variation of meunière sauce, is made with the addition of sliced almonds and briny capers. What makes this dish stand out? The simple Meunière-style pan sauce. While it’s popular in French restaurants, it’s also become a staple of Cajun cooking in New Orleans. Trout almondine (commonly known as trout amandine) is a traditional and rustic French dish. While Trout Almondine may sound fancy and elaborate, it is one of the best (and simplest!) ways to prepare fish. Just like my favorite green beans almondine, this is another approachable, yet elevated recipe. Lemon juice and capers add just the right amount of acidity to brighten and balance this dish.

The butter browns in the pan and becomes nutty and fragrant, and the toasted almonds add wonderful texture. Looking for a simple, yet delicious show-stopping dinner? Dredged and pan-seared trout filets finished with a classic French brown butter sauce makes for an elegant, yet incredibly easy meal.