Brown Butter Trout Almondine
The subtly sweet, delicate Trout is gently enhanced by a sauce made with a caramelized butter sauce, studded with the nutty crunch of almonds and a bright hint of lemon - a French bistro classic.
Nutritional facts
Protein
41g
Carbs
17g
Calories
780kcal
Fat
62g
Ingredients
Rainbow Trout, Canola and Olive Oil Blend, Butter, Almonds, Black Pepper, Lemon, Kosher Salt, Green Beans, Lemon Juice
Contains milk, fish, almonds.
Reviews
4.3
Based on 197 reviews
Brian · 08/13/26
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About Tracey Bloom
Chef Tracey Bloom, originally a New York native, took her talents south to Atlanta, Georgia, after graduating from the prestigious CIA (Culinary Institute of America). Chef Tracey earned her spot as one of the top 25 chefs in the city of Atlanta and has appeared on many shows, including Bravo’s Top Chef and Don’t Be Tardy. Bloom published her first cookbook, “Cooking in Full Bloom,” in October 2022. She has worked in some of the best restaurants in Atlanta, including the Buckhead Life Group, Table 1280, and Ray's Killer Creek. After many years in the restaurant scene, Chef started her own successful boutique catering company based out of Atlanta. In addition to all that, she can be found teaching cooking classes and participating in food and wine festivals around the country. In her spare time, she enjoys traveling, listening to Stevie Nicks, and spending time with her 6-year-old son, Kannon.
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