Truites meunière aux amandes or trouts in almonds
Cooks in about 10 minutes with about 30 minutes preparation.
Serves 4 people yet easy to scale up or down for more or less people.
This is an easy dish, although not burning the almonds can be tricky. Its speed makes it a good choice for an impressive group meal when time does not allow a long afternoon of cooking.
Meunière means the miller's wife method and is when flour is dusted on the fish before cooking. The phrase comes from the era of Louis XIV but the dish itself is older than this.
4 whole trout
4 lemons and 4 apples
A handful of sliced almonds
Fresh parsley and some garlic
Vegetables of choice, I used beans
Salt, pepper, red wine, balsamic vinegar
How to Cook
1. Ensure the trout are gutted and cleaned. See the Grape Gripe guide for cleaning fish if you don’t know how to do this. Dry the fish with a paper towel, only roughly, it doesn't matter if they remain a bit damp.
2. Place flour in a bowl and roll the fish in the flour, covering all over.
3. Put the sliced almonds on a baking tray an in the oven for 4 minutes at 180°C until just slightly browned. It takes practice to get this step perfect!
4. Melt 50g of butter in a large pot and fry the fish for 5 to 10 minutes, depending on the size of the fish. I find it is better to have the flame on full for 1 minute to brown the fish, turn for 1 minute and brown the other side, the lower the heat and gently fry for the remainder of the time, turning once more. Fry in two batches if needed. A dash of red wine and vinegar adds some flavour at this point.
5. Remove onto the serving plates and garnish with parsley.
6. While the trout is cooking, quarter the apples and two of the lemons. Fry them for a few minutes, just until the outer few mm of apple is soft, but is still firm inside. Add a small dash of almonds.
7. Remove, then chop and fry some garlic until just golden.
8. Slice another lemon into rings and quarter the final one, these will be used as cold garnish.
9. Steam the green beans, remove and add the just fried garlic and remaining butter to them and place on the serving plate.
10. Spoon on the apples and lemons and garnish the fish. Serve immediately.
Pair with whichever wine you like.
I chose a fresh and fruity white wine from Château Peybonhomme-Les-Tours in the Blaye Côtes de Bordeaux.