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.
1
Wrap each trout in parchment paper and steam with asparagus for 15 minutes at 120 degrees.
- 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.
- Clarified butter (ghee): 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.
- Flaked almonds: to taste
