Trout with almonds and asparagus

3 servings

30 minutes

Trout with almonds and asparagus is an exquisite dish of European cuisine that combines the tenderness of fish with the nutty crunch of almonds and the freshness of asparagus. The Dutch sauce with melted butter and apple cider vinegar adds a refined velvetiness to the dish, highlighting the rich flavor of trout. Historically, steamed fish was valued in aristocratic circles for its lightness and elegance. This dish is perfect for festive dinners, romantic encounters, and gastronomic delights. Served hot, it is garnished with almond petals and juicy asparagus, creating a harmonious blend of flavors and textures.

Energy value per serving

• Calories: 902.7
• Proteins: 44.2g
• Fats: 78.3g
• Carbohydrates: 3.8g

Ingredients

• Trout: 1 pc
• Green asparagus: 300 g
• Chicken egg: 4 pc
• Melted butter: 200 g
• Apple cider vinegar: 20 ml
• Almond petals: to taste
• Salt: to taste
• Ground black pepper: to taste

Cooking steps

1. Wrap each trout in parchment paper and steam with asparagus for 15 minutes at 120 degrees.

   Required ingredients:

   • Trout: 1 piece
   • Green asparagus: 300 g

2. In one saucepan, melt the butter, in another, on low heat, pour in the vinegar and yolks, and continuously whisk them. When the yolks thicken, while still whisking, pour in the melted butter.

   Required ingredients:

   • Melted butter: 200 g
   • Apple cider vinegar: 20 ml
   • Chicken egg: 4 pieces

3. Place the cooked fish on a plate, add asparagus beside it, sprinkle with almond flakes, and drizzle with hollandaise sauce.

   Required ingredients:

   • Almond petals:  to taste