14 January 2008

Truite aux amandes

Truite aux amandes is a dish better known around here as Trout Almondine. Seems as though it was popular decades ago but has faded from the culinary landscape. I decided to give it a shot, going back to the basic French recipe. Some trout dredged in flour, cooked in butter or oil, and a little sauce prepared from sliced almonds, butter, and lemon. Simple enough, but filling and tasty. I think there's room for improvement, though, and I might revisit it in the months to come. I'm trying to see how much seafood I can process through my kitchen this year. By Christmas I ought to have more mercury in my bloodstream than a case of thermometers.

The wine for the evening was the 2006 Morgan Metallico Chardonnay from Monterey, California. $20. Nice citrus aromas, with flavors of lemon, ginger, and lychee. Good acidity but not crisp; overall excellent balance.

Curious about the orange side dish? That's orange cauliflower, a hybrid developed from a random mutation in a plant 30 years ago. (The math geek in me likes the fractal patterns in the florets.) It tastes better than white cauliflower and has loads of beta carotene/vitamin A. I steamed the florets until tender and then put them in a casserole dish with some olive oil, sea salt, pepper, and a topping of grated grana padano cheese. Excellent result, and I'm looking forward to trying the green variety of cauliflower soon.


Fredric Koeppel said...

Metallico (not to be confused with Metallica) is one of our favorite chardonnays. It's the conplete opposite of most California highly-oaked, high alcohol chardonnays.

André said...

Thank you Benito for having put a link of my recipe of Truite aux Amandes in your article ...