Trout Almondine
Recipe

with spanish tortilla

Unlike the flatbread tortillas common in Mexican cuisine, in Spain, tortilla is an egg dish with potatoes and onion. Rustic and delicious, we love it with an equally simple but tasty pan-seared trout almondine. Browning the potatoes and onions in the tortilla by quickly frying them in oil brings out a nuttiness that echoes the flavor of the almonds served over the trout.

This dish has a sunny, Mediterranean ease that pairs beautifully with Rosé. We have selected a Tavel - the king of all rosé - as our "Splurge". If you think you don't like pink wine, you've just never had one this good. Our "Steal" is from Mouton Cadet - a brand that's always a reliably good value and easy to find.

Wine Pairing

"Splurge"
2006 Les Lauzeraies, Tavel
Fresh, completely dry, with a rich, viscoux body. Bright flavors of red fruit offer a sunny lightness. ($15)

"Steal"
2006 Mouton Cadet Rosé, Bordeaux
Made primarily from Merlot, this rosé is deep in color with bold but somewhat simple flavors. ($8)

Trout Almondine Ingredients

2 trout fillets
4 yukon gold potatoes, peeled
7 eggs
1 large vidalia onion
1 shallot
2 cups vegetable oil
1 cup half and half
2 tbsps butter
3 tbsps olive oil
1/2 cup white wine
1/2 cup sliced almonds
1/2 cup flour
1 lemon
handful of fresh parsley

Trout Almondine Cooking Instructions

1.) Preheat oven to 400 degrees.

2.) To prep, slice potatoes and onion into rounds. Finely chop shallot, and roughly chop parsley.

3.) Place vegetable oil in a deep pot and bring to a boil. Add potatoes and onions and cook until browned. Remove from oil and dry on paper towels, then place in a small, buttered loaf pan.

4.) In a large mixing bowl, whisk eggs and cream with a touch of salt and pepper. Pour into the loaf pan and cook for 30 minutes. Once cooled, turn over onto a plate to remove, and cut into 1" slices.

5.) In a saute pan, heat butter over medium-high heat. Add shallots and cook for 3 minutes. Add wine and almonds and cook for another 5 - 7 minutes. Reserve sauce.

6.) In a separate saute pan, add olive oil over medium-high heat. Lightly dredge trout fillets in flour, and sprinkle both sides with salt and fresh ground pepper. Add to pan and cook for 3 minutes on each side.

7.) To serve, spoon almonds and sauce over trout fillets. Garnish with parsley and lemon, and plate with a slice of tortilla.


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