Bring a medium pot of salted water to a boil. Take 1 bunch broccolini, trim away dry ends and separate florets from stems. Set stems aside for later use. Blanch florets until crisp-tender and bright green, about 2 minutes. Transfer florets to a colander and rinse under cold water to cool. Pat dry and set aside.
Discard boiling water, wipe pan clean and set pot back over medium heat. Add 1 tablespoon butter and broccolini stems and their leaves, if attached, to pot. Sauté until stems turn bright green, about 4 minutes. Add 2 tablespoons sliced almonds, 1 cup whole milk, and a pinch each of salt and freshly ground white pepper. Bring to a simmer and cook stems until very tender, 15-20 minutes. Add extra splashes of milk or water if pot looks dry. Transfer everything to a blender and purée until smooth. If purée is too thick, blend in extra splashes of milk until desired consistency is attained. Season with salt to taste.
Cook trout: set a large, non-stick pan over medium-high heat. Add 1 tablespoon butter to pan, swirling to coat. Season 4 skin-on trout fillets (about 1½ pounds total) on both sides with salt. Lay trout, skin-side-down, into pan. Cook until skins are seared, about 3 minutes. Add 2 tablespoons butter to pan. Once butter froths, spoon it over fillets, basting until meat firms up and flakes when pressed, 3 minutes. Transfer fillets to a plate and set non-stick pan back over low heat.
Add reserved blanched florets, 2 tablespoons sliced almonds, 2 tablespoons capers, drained, rinsed and roughly chopped, ½ lemon supremed (this means segments), and juice of ½ lemon to non-stick pan. Sauté, using a wooden spoon to break up supremes, until aromatic, 1 minute.
To serve, lay each fillet on a plate, skin-side down. Scoop broccoli florets, almonds, capers and lemons, along with remaining sauce from pan, over fish. Serve with a good dollop of the broccolini purée under or alongside fish. Serve Immediately.
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|Serving Size: 1 Serving (66g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 121 (91%)|
|Amt Per Serving||% DV|
|Total Fat 13.5g||18 %|
|Saturated Fat 7.6g||38 %|
|Monounsaturated Fat 4g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 31.3mg||10 %|
|Sodium 505.8mg||17 %|
|Potassium 80.8mg||2 %|
|Total Carbohydrate 4.7g||1 %|
|Dietary Fiber 2.1g||8 %|
|Sugars, other 2.5g|
|Protein 1.7g||2 %|
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Calories per serving: 133
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