Trout Almondine with Green Beans and Roasted Potatoes

Prep time 15 minutes, Cook Time 12 minutes, Makes 2 servings;

2 Large, 4 Medium or 6 Small Trout "I am using 2 Large 1lb each trout's"
1/4 cup lemon juice
1 cup milk
1 cup flour
1 cup cornmeal
1 Tbs salt
1 Tbs pepper "white or ground black pepper"
1/2 vegetable oil
1/2 cup butter
3/4 crushed almonds

 

 

Wash trout inside and out with cold water.

Take off head right behind the gills.

Take the tail off.

"segmented trout"

Put lemon juice in and on top of trout.

Wash trout with the lemon juice. Rubbing it into and all over the fish.

 

Open the fish belly and let rest in lemon juice in refrigerator for about 5 minutes.

Meanwhile get the flour & cornmeal mixture ready.

Mix together

Heat oil on medium.

Take fish out of lemon juice but don't rinse off.

Pat trout dry inside and out.

Place trout in milk and let rest for about a minute.

Place trout in cornmeal mixture and cover fish on all sides but not on the inside.

Lightly shake off excess.

Place fish in hot oil and cook for 6 minutes.

Meanwhile place your almonds in a bag.

 

Crush to desirable size.

Gently flip trout and cook for 6 minutes.

Meanwhile get salt and pepper ready.

Once golden brown gently take fish out and set aside and drain oil from pan. 

 

Sprinkle fish with salt and pepper.

Place 1 stick or a 1/2 cup of butter in hot pan.

Once melted add almonds.

Sauté 3 to 4 minutes over medium heat.

Pour almond mixture over fish.

Serve with green beans and roasted potatoes.

 

 

Bon appetite,

Michael

Skillet Chicken w/ Rice & Steamed Vegetables

Prep time 5 minutes, Cook Time 20 minutes, Makes 2 servings, 4 if you split the chicken breast;

2 Boneless, Skinless Chicken Breast
1 Can of Cream of Chicken, 10 3/4oz can
1/4 tps Ground Sage
1/4 tps Dried Thyme Leaves
2 Large Cloves of Garlic, coarsely chopped
1/2 Cup of Water
Vegetable Cooking Spray
Tequila
Rice
Mixed Vegetables

Mix Sage & Thyme in bowl.

Butterfly chicken breast and pat dry.

Spray skillet with cooking spray. Heat skillet on Medium for 1 minute before adding chicken.

Meanwhile rub Sage & Thyme mixture onto chicken.

Cook on Medium for 15 minutes or until cooked through.

Meanwhile;

1. Coarsely chop garlic.

2.Cook rice as directed

3. Put mix vegetables in steamer.

Once chicken is cooked, remove from skillet and set aside.

Toss garlic in oil and cook for 1 minute.

1 shot glass of Tequila to deglaze.

Add 1 can Cream of Chicken and 1/2 cup of water.

Put chicken on top of rice and serve sauce over chicken. Steam vegetables on the side.

 

Bon appetite,

Michael