Le Suprême in Detroit is a Parisian-inspired spot with an all-day menu that features French eats. Make one of the restaurant’s dishes, trout amandine, at home with this easy recipe.
Ingredients
Glazed Haricots Verts
- 2 cups haricots verts, blanched
- 1 tablespoon shallots
- 1/4 cup chicken stock
- 1⁄2 teaspoon salt
Trout
- 1 portion rainbow trout, butterflied
- 1 teaspoon salt
- 2 tablespoons clarified butter
- 6 tablespoons butter
- 3/4 cup almonds, blanched and sliced raw
- 1 1⁄2 tablespoons lemon juice
- 1/4 cup parsley
- 1 half portion side Glazed Haricots Verts
Directions
Haricots Verts
Combine the haricots verts, shallots, chicken stock, and salt in a large saute pan. Cover, place over medium-high heat, and bring to a simmer. Cook for 8 minutes, stirring occasionally.
Trout
- Heat oven to 400 F.
- Season the trout with salt and pepper. Heat a cast-
iron skillet over medium-high heat and add in clarified butter. Sear for 2-3 minutes, then transfer pan into the oven and cook for another 3-4 minutes, until the trout is just barely cooked through. Remove the trout and place on a plate to keep warm. - Wipe out the skillet with a paper towel and add in the butter. Over medium-high heat, melt the butter and add the almonds. Cook the almonds until fragrant and golden brown, being careful not to burn them. Immediately add the lemon juice, salt, and parsley. Mix well and spoon the sauce over the trout.
- Serve with glazed haricots verts and enjoy!
Le Suprême is located at . Call 313-597-7734 or visit .
This story is from the December 2023issue of 鶹 Detroit magazine. Read more in our digital edition. Plus, find even more recipes from area restaurants including The Apparatus Room’s Pan Seared Scallops and Oak & Reels Seasonal Crostini at hourdetroit.com.
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