Cooking a Trout Amandine Fish Recipe Part 1

Video Transcript

" Hi! I’m Louis Ortiz on behalf of Expert Village. So we’re doing Trout-Amandine and I’ve got a 3 part breading station that we explained to you before in a previous video. I’ve some all purpose flour in the first bowl. In the second bowl, I have a milk and an egg wash. I just used one egg and a little bit of milk. Here I’ve got our almonds, which have been lightly toasted. These almonds like this would be a little hard to stay on the fish, so I’m going to crunch these guys up a little bit and it’ll be a much nicer covering for the fillet If I use the bigger pieces, it probably wouldn’t work as nicely. Let’s remove my gloves because I don’t want to get flour on the outside of my almonds. We crunch those up kind of fine, so now they’ll stick better and act as a better breading. I’ve got salt and pepper here. I want to go ahead and just season these fillets directly. Let me do some fresh ground sea salt first. I want to use just a little bit of pepper. Some people don’t want to discolor the trout with the black pepper, they rather use a white pepper so that it doesn’t show through on the almonds, I’m just going to use just a little bit of the black. It’s not going to take much, simply because this trout fillet as the norm are usually quite thin, as these are. This is just a farm raised rainbow trout as far as that goes. So as you can see, there’s a cut that’s been made here to remove the butterfly bones, and it’s a very thin fillet so the cooking procedure as a whole isn’t going to take very long at all. Usually with the breading procedure, you think of deep-frying, but instead we’re going to use the sauté pan behind me on the stove top, and I’ve got some clarified butter. It’s just a thin layer because as I said, it’s only going to take a couple of minutes on each side to finish these fish. So I’m going to go ahead and dip the fillet into my all purpose flour here, and I’m just going to kind of pat the flour on here. I don’t want to necessarily just completely dredge it. Whenever anyone mentions in a recipe the dusting or dust with flour, this is what we’re getting at. I’ve held this fillet up above and dusted it down so we have this nice thin layer of flour. Okay, that’s all we need, because again, it’s a thinner fillet; it’s going to be a short cooking process. The reason we’re doing this is that we want to dip this into the milk and the egg wash and the almonds themselves will have something to bind to. I’m going to ahead and dredge them through the milk and the egg wash so I just get a thin nice coating. I’m really just going to bread the presentation side, which is the meat side. The skin side would be down, and I’m really not concerned about having almonds on that, so we’re going to cook the presentation side first. I’m just going to let that sit for just a second and pat him down. So we’ll come right back and I’ll show you the heat that we’re trying to achieve on the pan before the fish goes inside and show you what this fillet needs to look like right before the cooking process starts. "