Trout with Butter & Almond Sauce

Oven-charred broccolini finished with a creamy, briny smoked trout "tonnato" sauce and crisp toasted breadcrumbs.

Why You'll Love Trout with Butter & Almond Sauce

Oven-charred broccolini finished with a creamy, briny smoked trout "tonnato" sauce and crisp toasted breadcrumbs.

Tips and Tricks

• Keep the egg and bowl room temp for a more stable emulsion.
• If the mayo breaks, whisk in a few drops of water or an extra yolk to bring it back.

Variations

• Swap trout for tuna or mackerel in oil.
• Add anchovy or garlic to the tonnato for a deeper umami hit.
• Grill the broccolini instead of roasting for smokier char.

Substitutions

• Use store-bought mayo as a shortcut base-then stir in trout, lemon, and capers.
• Use green beans or asparagus instead of broccolini.
• Panko or crushed nuts can sub in for breadcrumbs.

Best served with

• Crusty sourdough
• A crisp white wine or chilled rosé
• As a cold starter or alongside roast chicken or steak

How to Store Leftovers

• Store trout tonnato in an airtight container in the fridge for up to 3 days.
• Roasted broccolini is best fresh but can be reheated in a skillet or toaster oven.

Common Questions

Trout with Butter & Almond Sauce

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Oven-charred broccolini finished with a creamy, briny smoked trout "tonnato" sauce and crisp toasted breadcrumbs.

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Prep Time 20 minutes mins

Total Time 35 minutes mins

Course: Appetizer, Vegetables

Cuisine: Californian, Italian Inspired

Calories: 1495

Ingredients Equipment Method Nutrition

Ingredients

  

For the trout tonnato

• 1 Egg yolk
• ¾ cup Olive oil
• 1 teaspoon Dijon mustard
• 1 tablespoon Capers roughly chopped
• 1 Tin smoked rainbow trout like Fishwife, gently mashed
• Salt to taste
• Lemon juice to taste

For the charred broccolini

• 1 Bunch broccolin ends trimmed, large florets halved
• Olive oil for tossing
• Salt to taste
• Lemon juice to finish
• Toasted breadcrumbs to finish

Equipment

• Whisk or mortar and pestle
• Baking Sheet
• Mixing bowl

Method

 

Make the trout tonnato

1. In a large bowl (or mortar), combine egg yolk, mustard, and a pinch of salt. Whisk until emulsified.
2. Begin adding olive oil slowly-first drop by drop, whisking constantly, then in a steady stream once it starts to thicken.
3. Once the mixture is pale and thick, season with lemon juice to taste.
4. Fold in the mashed smoked trout and chopped capers. Mix well and adjust seasoning with more lemon or salt as needed.

Char the broccolini

1. Preheat oven to 375°F.
2. Toss broccolini with olive oil and salt, then spread on a baking sheet.
3. Roast for 20 minutes, flipping once, until tender and lightly charred at the edges.

To serve

1. Arrange broccolini on a plate. Spoon dollops of trout tonnato over top.
2. Finish with a squeeze of lemon and a generous sprinkle of toasted breadcrumbs.

Nutrition

Calories: 1495kcalCarbohydrates: 1gProtein: 3gFat: 167gSaturated Fat: 24gPolyunsaturated Fat: 18gMonounsaturated Fat: 121gCholesterol: 194mgSodium: 288mgPotassium: 32mgFiber: 0.5gSugar: 0.2gVitamin A: 274IUVitamin C: 0.4mgCalcium: 31mgIron: 2mg

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