Tuesday, June 18 2013, 10:06 AM MDT
As Aired On June 12, 2012
Recipe Courtesy of Shawn Armstrong, The Montage
4 oz. Panko bread crumbs
4 oz. Sliced almonds (raw)
2- 6 oz. Trout filets
1 Whole egg
6 oz. Green beans trimmed a rinsed
2 Shallots minced
6 Sage leaves blanched and shocked
2 oz. White wine
4 oz. & 1 Tsp. Cold whole butter
8 oz. of Fingerling potatoes
1 Lemon, juiced
1.) Almond Crust: Pulse together almond (3 oz.) and panko bread crumbs (4 oz.) in a food processor. Remove and combine last ounce of almonds, not chopped.
2.) Trout: Beat egg and brush mixture on filets. Coat filets with almond mixture. Brown trout in 2 oz. butter and 2 oz. of olive oil until cooked through. Set aside.
3.) Potatoes: Blanch fingerling potatoes until fork tender and slice in half, lengthwise. Season with olive oil, salt, pepper and roast at 400 until golden brown. Set aside.
4.) Beurre Blanc Sauce: Sautee 1 tbsp. shallot in 1 tbsp. butter. Add chopped sage leaves. Deglaze with white wine and lemon juice. Reduce to ¾ (au sec). Take off heat and add 4 oz. cold butter and stir until melted.
5.) Green Beans: Sautee green beans in 1 tbsp. butter and I tbsp. shallot. Set aside.
6.) Place trout with potatoes and green beans next to it. Drizzle Beurre blanc sauce over trout.
(Copyright 2012 Sinclair Broadcasting Group.)