We love Newport Grill’s Trout Almondine so much we asked for the recipe.
Aside from barbecue and ice cream, seafood is the unofficial cuisine of the summer. Follow this recipe from Newport Grill, where we took Bank of Blue Valley’s Bob Regnier for this month’s Out to Lunch feature, for Trout Almondine and you’ll have a flavorful new specialty in your culinary repertoire.
- Trout filet, de-boned
- 1 cup cornmeal
- 1 teaspoon oregano, dry
- 1 teaspoon thyme, fresh and minced
- Green beans, fresh and partially cooked
- 1 sprig tarragon
- 1 shallot, thinly sliced
- 2 tablespoons almonds, slivered
- 2 tablespoons butter
- Lemon juice, to taste
- Salt and pepper, to taste
- Mix the cornmeal, oregano, and thyme together in a large bowl, set aside.
- Season the trout with salt and pepper. Dip the trout in the cornmeal mixture evenly coating all the sides.
- Heat a pan to medium low heat. Add 2 tablespoons canola or salad oil. Gently place the trout into the sauté pan. Cook for about 2 minutes or until evenly colored. Flip the fish and place in a 350°F oven until the desired doneness is achieved.
- Meanwhile, in a separate pan sweat the shallot until it becomes translucent with the butter. Add the green beans, almonds, tarragon and lemon juice. Cook until the butter begins to slightly brown and a nice nutty aroma comes from the pan. Adjust the seasoning with salt and pepper as needed.
- Plate the trout and green beans together, taking note to pour any butter/almonds bits from the green bean pan on top of the trout.
Photo by Steve Puppe