This dish was originally meant to be served with grits, but I didn't have them so I decided to keep it simple and use potatoes instead. I think either would be fine (and delicious!). However, I was not a fan of the almond-crust and found that the almonds were costly, unwieldy, and didn't become as crunchy as I'd hoped. If I were to do this recipe again, I would use panko instead. If you're looking to cut costs, you can omit the bacon and use panko instead of almonds.
Cost: Approximately $15.09 per serving.*
Skill Level: Intermediate
Time to Make: 50 minutes
1 pound yukon gold potatoes
2 tablespoons butter
1/4 cup heavy cream or milk
Salt and pepper
1 cup whole skin-on almonds
1 large egg
2 8-ounce trout fillets
2 tablespoons vegetable oil
1 bunch Swiss chard
1 small shallot
4 slices of thick-cut bacon
Prep Ingredients: Quarter the potatoes. In a small bowl, whisk the egg until smooth. Remove the thick stems from the Swiss chard and rough chop the leaves. Mince the shallot. Pat the trout dry with paper towels and season with salt and pepper. Set aside. In a food processor, pulse almonds until they reach a texture of fine breadcrumbs and season with salt and pepper.
Add potatoes to a medium pot and cover with cold water. Add a dash of salt and bring to a boil. Cook until fork-tender, about 20 minutes. Drain and add back to the pan. Add heavy cream, butter, salt, and pepper and mash until creamy but not completely smooth.
While the potatoes cook, add bacon a cold skillet and turn the heat to medium high. Fry until crispy on both sides. Remove from pan and and set aside on a paper-towel lined plate.
Prepare two shallow dishes, one with the beaten egg and the other with the almonds. Dip the skin side of the trout into the egg and then into the almonds. Flip the filets so that the almond-crusted side is facing up and set aside on a plate.
Heat oil in a large skillet until hot, add filets, skin-side down, and cook for 2 minutes until the almonds have become browned and crispy (be careful not to burn them!). Flip and cook for an additional minute or two or until the filets are cooked through. Remove from pan and set aside.
Wipe out the skillet and add the shallot, cooking for about 1-2 minutes until just beginning to soften. Add the chard and season with salt and pepper. Cook until wilted, about 3 minutes.
To serve: Divide potatoes among plates and top with the wilted chard and crumble bacon all over. Place a trout filet on top and serve. Enjoy!
*Note: Common pantry items such as sugar, salt, oil, and herbs are not factored into the cost of the recipe.
Designer and photographer living in NYC. I work as a design manager in ed tech and I make tasty recipes in my spare time!