Trout Amandine, Steamed Asparagus And New Potatoes

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 2 lbs small red potatoes, quartered
• 1 1/4 lbs thin asparagus spears
• fresh chives (snipped or chopped , about 10 blades)
• 1 tablespoon extra-virgin olive oil, plus a drizzle for potatoes, divided
• 8 trout fillets, 4 to 6 oz each. (lake or rainbow)
• 1 egg
• 1 cup milk
• 1 cup flour
• salt & freshly ground black pepper
• 4 tablespoons butter, divided
• 1 cup whole blanched almond (about 6 oz)
• handful fresh flat-leaf parsley, finely chopped
• 1 lemon, wedged

Recipe

• 1 turn oven on a low setting (like 170 - 200 degrees f) and rest an oven-proof platter on the oven rack.
• 2 veggies:.
• 3 get a deep pot of salted water to the boiling point and add the potatoes. cook for about 12 minutes, or until fork tender .
• 4 trim the tough ends off of the asparagus and put in a colander and rest the colander on top of the potato pot and cover. do this the last 5 or 6 minutes that the potatoes are cooking, and the asparagus will steam at the same time.
• 5 the potatoes will be just about done when the last of your trout is going into the skillet (see below). when the potatoes are tender, take a minute to drain them and return them to the warm pot. leave asparagus covered and set aside. dress potatoes with chives, a drizzle of olive oil and a little salt. leave in warm pot until trout is on the table, then transfer to a serving bowl.
• 6 trout:.
• 7 heat a large skillet over medium heat. combine egg and milk in a pie tin and beat with a fork. place a cup of flour in a second pie tin and season well with salt and sparingly with pepper. coat the trout fillets in egg and milk mixture, then in seasoned flour. put fillets on a plate until all of them are dredged and ready to be cooked.
• 8 to the skillet add 1/2 t olive oil and 1 1/2 t butter. when butter foams, add trout and gently saute 4 fillets for 2 to 3 minutes on each side, until golden. transfer trout to the warm platter in the oven. return the pan to the stove and add remaining oil and 1 1/2 t butter and saute rest of the trout. when all of the trout is cooked and added to the serving platter, add last t of butter to the pan. when the butter melts, add almonds and brown them until lightly golden, 1 to 2 minutes.
• 9 remove trout from oven and pour almonds over the platter. garnsih with chopped parsley, lemon wedges and steamed asparagus spears. serve the potatoes alongside.