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Trout Amandine

Trout Amandine

Succulent pan seared trout with a brown butter sauce complemented by crisp pear and savory almonds. A classic French recipe that takes only minutes to make but is easy to master. Ingredients: For the Trout: 1 Whole Rainbow Trout 1 tsp (8 mL) Canola Oil Kosher Salt (as needed) 2 pinches Fleur de Sel For the Sauce: 3 Tbsp (42 grams) Unsalted Butter 2 Tbsp (15 grams) Toasted Sliced Almonds ½ Pear ½ tsp (0.5 grams) Parsley, finely chopped 1 Tbsp (13 mL) Lemon Juice Kosher Salt (as needed) For the Garnish (optional): 1 head Frisée 4 slices Prosciutto 1 Lemon     The complete recipe, with video-guided instructions and automatic temperature control, is available when using the Hestan Cue app with Hestan Cue cookware.

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