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Le Chaudron recipe
Truite vapeur amandes pommes de terre
Steamed trout with almonds and new potatoes
⏱ 30 minServes 2Easy380 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients2 servings
2trout, gutted200 g (7 oz) each
30 g (1 oz)sliced almonds
300 g (11 oz)new potatoes
1lemon
2 tbspolive oil
1 tbspchopped parsley
1 pinchsalt and pepper
- 2 trout, gutted 200 g (7 oz) each
- 30 g (1 oz) sliced almonds
- 300 g (11 oz) new potatoes
- 1 lemon
- 2 tbsp olive oil
- 1 tbsp chopped parsley
- 1 pinch salt and pepper
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 2. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Scrub the new potatoes, skin on.
- Bring water to a boil in the steamer and put the potatoes in the lower basket.
- Steam for 18 minutes until a knife slides in easily.
- Meanwhile, rinse the trout cavities and pat dry.
- Put 2 lemon slices in each trout and season inside and out.
- Put the trout in the upper basket and steam 12 minutes more.
- Toast the sliced almonds in a dry nonstick skillet for 2 minutes until golden.
- Plate the trout and potatoes, drizzle with olive oil and sprinkle with the almonds and parsley.
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