Trout Amandine Steamed Asparagus And New Potatoes
I love when a recipe creates a full meal. This french-inspired meal comes from rachael ray. The fish servings are generous for 4 people. You may adjust the amount of trout fillets to your liking. Note: read the directions all the way through before cooking so you are prepared to cook the trout while the veggies are boiling and steaming. :)
Steps
Turn oven on a low setting and rest an oven-proof platter on the oven rack.
Veggies:.
Get a deep pot of salted water to the boiling point and add the potatoes.
Cook for about 12 minutes , or until fork tender.
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.
The potatoes will be just about done when the last of your trout is going into the skillet.
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.
Trout:.
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 sa.
Ingredients
small red potatoes, asparagus spears, fresh chives, olive oil, trout fillets, egg, milk, flour, salt & freshly ground black pepper, butter, blanched almond, fresh flat-leaf parsley, lemon