Growing up with a deadly nut allergy, there are dishes in restaurants that I have always wanted to order, but have never, ever been able to eat. I created Bubble Child to take that “taboo” out of food. The idea first arose when I was living in France, and everyone was eating Macarons and Crepes with Nutella, and I realized that I cannot experience those pleasures if I didn’t take matters into my own hands. From there on out, I started experimenting with different seeds and flavors that I could use to substitute for the nutty aromas I was missing out on. As I kept experimenting, more and more menu items kept popping out at me that I frequently see, but can never taste. One of them was Trout Amandine.
Growing up in California, I think it’s more than a little safe to say that every menu (good menu) was slathered with seafood options. I was spoiled with fresh produce and seafood.
I guess those tales by Sunset Magazine of the lore of California being this beaming metropolis of earthly fertility and culinary opportunity weren’t false at all. Hailing from the suburbs of San Francisco, of all places, we obviously had our fair share of fish torturing me with their pistachio and almond toppings. Grrrr.
Well, this is what Bubble Child is all about. And I am happy to say I finally have a recipe for that nut-crusted fish that would wow even the Planter’s Peanut Man. (If he were a real thing.)
Trout Amandine without almond, you say?! Impossible! Au contraire, mon ami. This recipe stands out in that the flax seed replaces the nuttiness of the almonds, as it is hot-cooked in the butter, and the avocado oil to pan-fry the lightly-breaded fish creates even more “almond” notes. I never realized a simple fish could taste this flavorful.
The almond and bread-crusted tradition without gluten OR nuts!
2 trout filets, deboned
2 tbs. rice flour
3/4 tsp. sea salt, divided
pepper to taste
2 tbs. avocado oil*
6 tbs. high-quality, unsalted butter**
2 tbs. ground flax seed
2 tbs. fresh-squeezed juice of lemon
4 tbs. finely chopped fresh parsley
Preparation time: 5 minutes
Cook time: 10 minutes
1. Wash and dry the trout thoroughly. Make sure the fish is very dry, and salt with 1/2 tsp. sea salt and pepper to taste. Dry again.
2. Distribute flour into a wide, shallow bowl. Coat each side of each trout fillet with the flour thoroughly, shaking off the excess.
3. Heat a skillet with room to have both pieces flat over high heat. It should be really hot. Add avocado oil, and heat until steamy.
4. Be careful of oil (aka wear an apron, and you may want to step back from the pan), and carefully place the fish fillets flesh-side-down on the pan. Cook until browned, about 2-3 minutes. Gently flip over, and cook the skin side for another 2-3 minutes, or until browned.
5. Remove from heat, set fish on a plate, and cover with foil to keep warm. Meanwhile, empty extra grease from the pan, wipe it down with a paper towel, and let it cool for a few minutes so you don’t burn your butter in the upcoming steps.
6. Place the pan back on medium heat, and melt butter. Once butter is melted and a bit bubbly, add in flax seeds. Stir over medium heat, until the butter starts to brown. (Please note to act quickly here, as it is a fine line between brown and burnt, and you will have to re-do the sauce if the butter burns.) It will start to “pop” a little, which is when you add the parsley. Stir for a few more seconds, remove from heat, and immediately add the lemon and remaining 1/4 tsp. sea salt. Combine all ingredients in the sauce completely.
7. Uncover the fish, place on serving plates, and top with the amazing nutty sauce you just created. Serve immediately, and be thankful you played with oil.
*For avocado allergies, use grapeseed oil.
**For Dairy Bubble, use coconut oil, Earth Balance buttery stick or soy-free buttery spread.