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Hi! I’m Louis Ortiz on behalf of Expert Villlage, and we’re back to show you the
finished products, which we started the nice Trout-Amandine. We’ve got a nice even color
on the edges of the fillets as you can see. We used just a small layer of clarified butter
because, as I told you, the trout fillets are quite thin. It’s not going to take a
whole lot of heat to get them done. So we started with the almond side first. I did
one just a little bit darker and one just a little bit lighter to show you the transition
in between the two. It’s really just a personal preference. The clarified butter is nutty.
It has a nutty aroma anyway so it kind of amplifies the effect the more done that the
almonds are. We’re going to go ahead and pull this off of the fire. I’ve got a fish
spatula, which facilitates taking these fish fillets out of the pan. We’re going to ever
so gently pull these guys out of there. As you can see, there’s not a whole lot of
residual liquid in the bottom of the pan, which is good. You just want to use just a
little bit; just enough to get it done. These are our finished amandine fillets. These can
be dressed in any number of sauces as you see fit, and it’s just a real nice, easy,
gentle cooking process that should cut down a lot of cook time for your dinner.