Trout Amandine is a classic recipe and it just so happens that I live near one of the most popular fly fishing spots in the nation. You can pull Rainbow, Browns and Cut Throat Trout from several different rivers that are only minutes away from my house. And, believe me, this recipe will dress to impress any fan of any of those fish. I’d even dare say that the preparation of this fish can be easily done with Salmon too; at least the way I do it.
Prepare Trout Amandine
For Trout Amandine, I’ll cut and slice a whole cleaned fish, then marinate it in buttermilk, season with salt and pepper, then stuff it with lemon slices and a seafood medley. At this point you can choose to grill, bake or pan fry the fish. In this video recipe, I take it to the grill but you can do what you prefer. After I cook for 5 minutes, I’ll carefully flip the fish over and prepare the topping which consists of fresh ground Almonds, butter, Amaretto and squeeze from a fresh lemon. I brown the almonds in a pan with some melted butter just before I add the Amaretto and lemon juice and cook over medium low heat till it lightly caramelizes. By then it’s time to pull the Trout off the grill and smother with the caramelized sauce.
This is just a wonderful way to serve Garlic Mushrooms and Onions. Whether you’re preparing a side dish or something to compliment your fish or steak, this recipe is just the way to go. There is however another alternative I would like you to consider…
Here I combine the ideas behind a Mushroom and Swiss, French Onion Soup and Stuffed Mushrooms. Then I wrap them up into one glorious recipe that just can’t be denied. The Broth soaks into the toasted garlic bread and that Swiss cheese just melts around every ingredient. So every bite you take it simply amazing!
If you’re interested in the two recipes that inspired this one check them out in the links below. Both recipes truly are the best of the best and definitely worth a look.
2 lbs Mushrooms, whole
1 Onion, sliced
3 Garlic Cloves, chopped
1/4 cup Fresh Parsley, chopped
1/2 cup Beef or Vegetable Broth, Aju is best
1 tbsp Butter
2 tbsp Olive or Vegetable Oil
Salt and Pepper to taste
Swiss Cheese, 1 for every slice of bread
Braising Short Ribs usually calls for some sort of pan fry before they’re cooked in vegetable broth, right? The only difference here is that the frying is done after and as strange as that may sound, the benefits are phenomenal. They are different from most recipes out there, I’ll give you that one, but if you sink your teeth into this Short Ribs recipe, you are going to get flavor beyond flavor, with a texture and tenderness your mouth and stomach just won’t believe.
This Short Ribs recipe also has an Asian influence. For example, there’s Soy Sauce and Sugar. But So what! What Barbecue Sauce doesn’t have sugar in it? None! Everybody sweetens up their sauce with something. And I don’t think Corporate Chains like P.F. Chang’s would have a recipe like this one on their Menu if these ribs weren’t amazing. And that’s exactly what they are. These Braised Short Ribs are amazing. But don’t take my word for it, though. Look up Northern Style Short Ribs, yourself, and tell me what you find.
Braised Short Ribs Ingredients:
1 Rack of Pork Ribs
1 1/2 qt. Chicken Broth
1/3 cup Soy Sauce
1/3 cup Rice Wine
1/3 cup Sugar (Optional)
3 or 4 Garlic Cloves
1/2 tsp Ginger, chopped (optional)
1 bunch Green Onions, 6 to 8
1 Sprig Cilantro
1 tsp Anise
1/2 tsp Black Pepper
1 tsp Sesame Oil
Water for Poaching
2 tbsp Sugar
1/2 tsp Five Spice Powder (or cinnamon)
In a large cooking pot, fill halfway with water and bring it to a boil on the stove. Clean the rack of ribs with a clean water rinse, then remove the membrane using a paper towel. Score the back side of the ribs(bone side) with your knife, then cut in between every rib bone, separating one from the other. Place the ribs into the boiling water and Poach for 20 to 25 Minutes. Remove from heat, strain and rinse the ribs and clean off any cooked blood. Place the ribs back into the same pot and add all the above ingredients. Bring the Broth to a boil then reduce heat to medium and cook for approximately 1 hour. Then pull out every individual rib and place them on a pan. At this point the ribs can be eaten or refrigerated if you’d like to wait or skip the frying process, otherwise fry the ribs, 6 at a time at 350 degrees for about 2 minutes. Mix the Topping ingredients together and toss the ribs in a bowl with 1 tbsp of the Sugar and Five Spice mix and serve the Braised Short Ribs, Log Cabin style, 2 over 2, over 2.