"Jennifer Martiné"
Trout Amandine with Sorrel
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Trout Amandine with Sorrel

Evan and Sarah Rich, Rich Table / March 2013

For 2 servings

Sorrel sauce:

  • 2 bunches sorrel
  • 1 Tbsp. pure olive oil
  • 1/8 tsp. xanthan gum
  • salt

Place sorrel and 2 cups water in a blender; blend until smooth; strain through fine chinois; place back in blender; add oil and xanthan gum; blend well; season; place in airtight container; reserve.

Spinach:

  • 1 Tbsp. unsalted butter
  • 2 lg. handfuls spinach
  • 1/2 shallot, sliced
  • 1/2 clove garlic, sliced
  • salt
  • 3 cups almond milk
  • 1/4 cup heavy cream
  1. Heat butter in sauté pan set over high heat; add spinach, shallot, and garlic; season; cook until softened and spinach is wilted; remove from heat; spread out on a baking sheet; reserve in refrigerator until cold; roughly chop; reserve.

  2. Bring almond milk to a boil in a saucepan; reduce by 66 percent; stir in cream; remove from heat; stir in spinach mixture; reserve.

Assembly:

  • 1 Tbsp. pure olive oil
  • 2  6-oz. portions skin-on red trout fillets
  • salt
  • 2 Tbsps. unsalted butter
  • 2 Tbsps. almonds, chopped
  • 1/2 lemon, juiced
  • 1 tsp. parsley, chopped
  • wild greens (such as wood sorrel, sheep sorrel, miner’s lettuce,
  • chickweed, radish leaves, New Zealand spinach)
  1. Heat oil in cast-iron pan over medium-high heat; season trout; cook skin side down until flesh is cooked 2/3 through; add butter; cook until butter is melted and browned; add almonds; cook until toasted; season with salt; just before fish has cooked through, add lemon juice and parsley to pan sauce; cook until fish is cooked through; remove from heat; reserve (keep warm).

  2. To serve, warm spinach mixture; place some in center of each serving plate; spoon sorrel sauce in a circle around spinach; top spinach with fish; spoon almond butter sauce over fish; top each with a handful of wild greens.

What to drink: Jacques Puffeney Chardonnay Arbois 2010