Trout Amandine with Roasted Asparagus

Instructions

1. 1

   Prepare the Trout

   • Thoroughly pat the trout fillets dry on all sides with paper towels. This is crucial for a crispy skin.
   • In a wide, shallow dish (like a pie plate), whisk together the all-purpose flour, salt, black pepper, and cayenne pepper.
   • One at a time, lightly dredge each trout fillet in the seasoned flour, ensuring a thin, even coating on both sides. Gently shake off any excess flour and set the fillets on a wire rack or plate.
2. 2

   Pan-Sear the Trout

   • Place a large non-stick or cast-iron skillet over medium-high heat. Add 2 tablespoons of vegetable oil and 4 tablespoons of the unsalted butter.
   • Once the butter is melted and foaming, carefully place two trout fillets in the pan. Do not overcrowd the skillet; cook in two batches.
   • Cook for 2-3 minutes per side, until the fish is golden brown, crispy, and cooked through. The flesh should be opaque and flake easily with a fork.
   • Transfer the cooked fillets to a warm serving platter. Repeat the process with the remaining two fillets, adding more oil or butter if the pan looks dry.
3. 3

   Make the Amandine Sauce

   • Carefully wipe the skillet clean with a paper towel. Return it to medium heat.
   • Add the remaining 6 tablespoons of butter to the skillet. Allow it to melt, then continue to cook, swirling the pan occasionally. The butter will foam, then the foam will subside.
   • Watch closely as the milk solids at the bottom of the pan begin to turn a golden brown and the butter develops a nutty aroma. This process, called 'beurre noisette', takes about 2-3 minutes.
   • As soon as the butter is browned, immediately add the sliced almonds. Sauté, stirring constantly, for about 1 minute until the almonds are toasted and fragrant.
   • Remove the skillet from the heat. Carefully stir in the fresh lemon juice and chopped parsley. The sauce will sizzle and bubble vigorously.
4. 4

   Serve Immediately

   • Immediately pour the hot brown butter and almond sauce evenly over the pan-seared trout fillets.
   • Garnish with extra parsley if desired and serve at once with lemon wedges on the side.