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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
red potato	2	lbs	quartered	635.0301	144.2425	17.1458	1.2701
asparagus spear	1 1/4	1/4		31.5208	0.0	7.0125	0.1771
chive			snipped chopped	-	-	-	-
olive oil	1	tablespoon	divided	119.34	0.0	0.0	13.5
trout fillet	8			31.5208	0.0	7.0125	0.1771
egg	1			71.5	0.36	6.28	4.755
milk	1	cup		148.84	11.6632	7.686	7.9788
flour	1	cup		578.28	126.6054	9.401	2.2436
salt black pepper			ground	31.5208	0.0	7.0125	0.1771
butter	4	tablespoons	divided	342.0	15.714	10.686	28.8
almond	1	cup	blanched	1927.12	0.0	0.0	218.0
flat leaf parsley			chopped	31.5208	0.0	7.0125	0.1771
lemon	1		wedged	1.2808	0.4116	0.0486	0.0132

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.