Trout Amandine with Brown Butter and Haricots Verts - Low Carbs
The French Inspired Trout Amandine with Brown Butter and Haricots Verts combines the delicate flavors of trout with the nutty richness of almonds and brown butter, creating a dish that is both elegant and delicious. The addition of sautéed haricots verts provides a fresh and vibrant contrast to the rich flavors of the trout and almond topping.
Ingrédients
- 4 trout trout fillets
- 1/2 cup sliced almonds
- 1/2 cup unsalted butter
- 1 tablespoon lemon juice
- 1 pound haricots verts
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon chopped parsley
Instructions
- Preheat the oven to 350°F (175°C).
- Steam the haricots verts until tender, about 3-4 minutes. Set aside.
- Sear the trout for 2-3 minutes, then flip and cook for another 2-3 minutes.
- Transfer the skillet to the oven and bake for 10-12 minutes, until the trout is cooked through.
- While the trout is baking, melt the butter in a small saucepan over medium heat. Cook until it turns a light brown color, then add the sliced almonds and cook until golden brown, about 2-3 minutes.
- Stir in the lemon juice and chopped parsley into the brown butter.
- In another pan, heat the olive oil over medium heat and sauté the garlic for 1-2 minutes. Add the steamed haricots verts, season with salt and pepper, and cook for another 2-3 minutes.
- Plate the trout fillets, spoon the brown butter and almond mixture over the top, and serve with the sautéed haricots verts on the side.
Nutrition (per 100g)
Serving: 100g | Calories: 500kcal | Carbohydrates: 12g | Protéines: 28g | Fat: 36g | Sucre: 3g
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