![]() Spoon the sauce over the fillets and serve immediately. Stir in the almonds and season the sauce with salt and pepper. Once melted, add the lemon juice and parsley. Return the pan to medium heat and add the butter. Wipe any oil from the pan with a paper towel. Transfer the fillets, skin side down, to individual plates and keep warm. Turn the fillets over and cook until they flake easily near the tail ends, about 2 minutes more. Add the trout fillets, skin side up, and cook until browned, about 4 minutes. Place fillets on a plate and season on both sides with salt and pepper. Spread the flour on a large plate and dip the fillets in the flour, coating both sides well and shaking off any excess.Īdd the olive oil to a large saute pan and heat on medium. Rinse fillets under very cold water and pat completely dry with paper towels. It just won't be the same.ġ/4 cup slivered almonds, toasted (You'll notice mine are a little over-toasted. If you are not going to use butter, don't bother making this recipe. Keep in mind this recipe does use quite a bit of butter. The wonderful thing about cooking fish is you can have a delicious meal in a matter of minutes. You could use sole, flounder or tilapia fillets instead of trout if you prefer. The first recipe to start off this week's bistro dishes is truite amandine. Hopefully my husband is reading this and. Sitting in cafes all day, people-watching and discussing existentialism and other French things. ![]() I sometimes daydream of boarding flight to Paris and spending a weekend eating and drinking my way around quaint neighborhoods. Check Switch to pickup Categories About Reviews Les Salades Hors Doeuvres Mussels Entrees Sandwiches Side Orders Specials Les Desserts Beverage Les Salades Salads. The best part of the food was the warm apple tart the menu says it takes 20 minutes to prepare so I ordered it with my entree. My husband really wanted to try the Truite Amandine (trout with lemon butter sauce), he was disappointed that they were sold out for the night so it must be a popular dish. I was inspired by my recent issue of Saveur magazine. 294 Main St (516) 767-7164 49 ratings 96 Food was good 100 Delivery was on time 96 Order was correct See if this restaurant delivers to you. Our group ordered lobster bisque, Saumon en Crote (salmon in a puff pastry), the beef tenderloin and mussels. ![]() This week I'll be focusing on classic French bistro recipes. ![]()
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