Cooking a Trout Amandine Fish Recipe Part 2

Video Transcript

" Hi! I’m Louis Ortiz on behalf of Expert Village, and we’re showing you the cooking process for Trout-Amandine. I’ve showed you the breading technique already in a previous video. I’ve got some clarified butter in a non-stick Teflon pan here, which I’ve been heating, so it’s nice and hot. To test this, I just took a small bit of the almond and dropped it in. As soon as it started to sizzle, I knew we were on our way. We’ve got a fish spatula here and I’m going to put these guys presentation side down first. If you notice, I only put the almonds on one side, which was actually the flesh side. The skin side we’re not so concerned about; that’s going to actually be on the bottom of the plate anyway. You’ll be able to cut through the skin once this fish is done. Again, these are thinner fillets and they’re not going to take a whole lot of cooking time. We’re going to throw these guys down. I’m going to go ahead and crank that heat up a little. I’ve got a nice sizzle. It’s imperative that you get the sizzle immediately on these guys in that clarified butter, okay. What you’ll notice is that I’ve done a wet breading on one of these fillets and left the other fillet just dry to show you contrast in between the two. Now, these are toasted almonds. You have to be careful with almonds because they’ll start to actually darken rather quickly. So we’re really just trying to get color on the almond side, and once we flip this fish over on the underneath side, that’ll finish the cooking process for the actual fillet of the fish. Again, we’re going for presentation first. They’re getting a nice good color. I’m using a non-stick Teflon sauté pan, which allows me to move this fish around; it slides around real nice and easy. I’ll just peak under here on our almonds. We’ve got just a little bit longer to go. It’s not going to take much. You can’t go answer the phone and do things like that. You have to sit here and watch it. I’m going to lower my flame just a little bit. It’s just a gentle nice cooking process. You’ll start to smell the cold nutty aroma from that hot clarified butter as well as the almonds themselves, and that’s a really good sign. That’s what we’re after. Again, make sure the clarified butter is nice and hot before you throw the fish in; will ruin your recipe otherwise. I’m going to flip this guy ever so gently. I’m going to do the same with him. Again, these fish spatulas are really good for this procedure. Keep moving those around. Keep them sliding. I’ve got a plate in waiting here. As you can see, I’ve got a little bit darker color out of these almonds and a little bit lighter on this side. It’ll be nice transition to show you. This is not bad. I like the toastier flavor of the almonds being a little darker. It’s really just a personal kind of preference kind of thing. It’ll really just depend on whoever is eating the fish to be honest with you. Find out which they like; medium, medium well almonds if you will. So, the fish is almost done at this point. I’m just kind of moving it around so I can get an even cooking on the underneath side. Just a couple more minutes it’s going to be finished and we’ll come back and show you the finished product. One of the things that you want to look for is along the edge of the fish itself, is turning nice and white and it’s not clear and translucent anymore. That’s a really good indication of doneness for fish. Again, I’m blowing on that flame as while we go along because the aluminum transmits heat nicely, quickly, and the butter that we use has got a really high smoke point, so it retains heat and it keeps cooking, which is really nice for this dish. So we’ll come back in just a couple minutes and I’ll show you the finished product and what we’re looking for on the edges of the fillets. "