Trout Amandine with Roasted Fingerlings & Watermelon Radish
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Trout Amandine

with Roasted Fingerlings & Watermelon Radish

45 MIN
$15.99/serving 2 Servings
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From the Test Kitchen

ORIGIN
Amandine is a French culinary term meaning “prepared or served with almonds.” The dish stars a rich pan sauce of butter, lemon juice, and toasted almonds—traditionally spooned over fillets of sole or trout.

INGREDIENT IN FOCUS
Watermelon radish is a vibrant heirloom variety named for its resemblance to the fruit. They boast a mildly peppery flavor, but their gentle sweetness and tender texture shine through when roasted.
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  • Nutrition
    PER SERVING
  • Calories
    1040 Cals (est.)
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fresh
ingredients
Trout Amandine with Roasted Fingerlings & Watermelon Radish
Title
  • 2 Skin-On Steelhead Trout Fillets
  • 2 Tbsps Sliced Roasted Almonds
  • 1 Tbsp Capers
  • 1 oz Salted Butter
  • 1 Watermelon Radish
  • 1 bunch Parsley
  • 1 Lemon
  • 1 Shallot
  • ¾ lb Fingerling Potatoes
  • 1 Tbsp Whole Grain Dijon Mustard
  • ¼ cup Sour Cream
  • ⅓ cup Crispy Onions
  • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
time-saving
tips & techniques
Prepare the ingredients
1 Prepare the ingredients

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Peel and quarter the shallot. Halve the potatoes lengthwise. Peel the radish; halve lengthwise, then cut into 1-inch-wide wedges. Halve the lemon crosswise; squeeze the juice into a bowl, straining out the seeds. Roughly chop the parsley leaves and stems. Roughly chop the capers. In a bowl, combine the chopped capers, mustard, sour cream, and 1 tablespoon of water.

Roast the vegetables
2 Roast the vegetables

Place the quartered shallot, halved potatoes, and radish wedges on a sheet pan; drizzle with olive oil and season with salt and pepper. Toss to coat. Arrange in an even layer. Roast 27 to 29 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

Cook the fish
3 Cook the fish

Once the vegetables have roasted about 10 minutes, pat the fish dry with paper towels. Season only on the skinless side with salt, pepper, and enough of the spice blend to coat (you may have extra). In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned fish, skin side down. Cook 5 to 7 minutes, or until the skin is browned and crispy. Flip and cook 1 to 2 minutes, or until lightly browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a plate.

Make the pan sauce & serve your dish
4 Make the pan sauce & serve your dish

Add the butter to the pan of reserved fond. Cook on medium- high, stirring constantly and scraping up any fond, 1 to 2 minutes, or until the foam subsides and the butter is fragrant (it should smell nutty and toasted). Add the sliced almonds. Cook, stirring frequently, 1 to 2 minutes, or until lightly browned. Add the lemon juice (carefully, as the liquid may splatter) and half the chopped parsley. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the cooked fish with the roasted vegetables. Top the fish with the pan sauce. Top the vegetables with the creamy caper sauce and crispy onions. Garnish with the remaining chopped parsley. Enjoy!

Tips from Home Chefs

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Prepare the ingredients
1 Prepare the ingredients

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Peel and quarter the shallot. Halve the potatoes lengthwise. Peel the radish; halve lengthwise, then cut into 1-inch-wide wedges. Halve the lemon crosswise; squeeze the juice into a bowl, straining out the seeds. Roughly chop the parsley leaves and stems. Roughly chop the capers. In a bowl, combine the chopped capers, mustard, sour cream, and 1 tablespoon of water.

2 Roast the vegetables

Place the quartered shallot, halved potatoes, and radish wedges on a sheet pan; drizzle with olive oil and season with salt and pepper. Toss to coat. Arrange in an even layer. Roast 27 to 29 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

Roast the vegetables
Cook the fish
3 Cook the fish

Once the vegetables have roasted about 10 minutes, pat the fish dry with paper towels. Season only on the skinless side with salt, pepper, and enough of the spice blend to coat (you may have extra). In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned fish, skin side down. Cook 5 to 7 minutes, or until the skin is browned and crispy. Flip and cook 1 to 2 minutes, or until lightly browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a plate.

4 Make the pan sauce & serve your dish

Add the butter to the pan of reserved fond. Cook on medium- high, stirring constantly and scraping up any fond, 1 to 2 minutes, or until the foam subsides and the butter is fragrant (it should smell nutty and toasted). Add the sliced almonds. Cook, stirring frequently, 1 to 2 minutes, or until lightly browned. Add the lemon juice (carefully, as the liquid may splatter) and half the chopped parsley. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the cooked fish with the roasted vegetables. Top the fish with the pan sauce. Top the vegetables with the creamy caper sauce and crispy onions. Garnish with the remaining chopped parsley. Enjoy!

Make the pan sauce & serve your dish
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