President Joe Biden, he said, signed an Executive Order that will prohibit all new investment, trade and financing by US persons to, from, or in the so-called Donetsk and Luhansk People's Republics regions of Ukraine. We strongly condemn President Putin's decision to recognise the so-called Donetsk and Luhansk People's Republics as independent.Īs we said when the Duma first made its request: this decision represents a complete rejection of Russia's commitments under the Minsk agreements, directly contradicts Russia's claimed commitment to diplomacy, and is a clear attack on Ukraine's sovereignty and territorial integrity, Blinken said in a statement. Russia's decision is yet another example of President Putin's flagrant disrespect for international law and norms, he said. The move was strongly condemned by the US, which said that the decision represents a complete rejection" of Russia's commitments under the Minsk agreements and directly contradicts Russia's claimed commitment to diplomacy.īlinken said that countries have an obligation not to recognise a new state created through the threat or use of force, as well as an obligation not to disrupt another state's borders. Putin signed decrees to recognise the Donetsk and Luhansk People's Republics as independent. I prefer the more Frenchy spelling.Strongly condemning President Vladimir Putin's decision to recognise the so-called Donetsk and Luhansk People's Republics as independent, US Secretary of State Tony Blinken on Monday said that this is a clear attack on Ukraine's sovereignty and territorial integrity. Note: Amandine and Almondine are interchangeable. Spoon almond topping over both the fish and beans. Place trout fillet flesh-side-up in the middle of plate, arrange haricots verts on one side.
Trout almondine skin#
Sauté until golden brown then flip and cook the skin side. When the oil is hot, add the trout flesh-side-down and reduce the heat to medium-high. Meanwhile heat a mixture of half olive oil/ half grapeseed oil in a non-stick skillet over high heat. Season fresh boneless trout fillets with salt and pepper then dust with flour. Add a handful of parsley, stir and remove from heat. Add a nice-sized pat of butter and cook until the butter starts to brown. Add the currants and capers, cook another couple of minutes to heat through.
Toss almonds in a dry non-stick skillet over medium-heat until starting to brown. 2 parts blanched whole almonds, rough chopped.Method French Bistro Trout Amandine RecipeĪlmond Currant Caper Browned Butter Topping Interestingly, if you lift the lid while steaming green beans you will notice an almond-like aroma. Green beans and almonds have a natural affinity for each other. My almond-currant-caper-parsley-lemon -browned-butter topping adds extra sweet, salty, herbal, and tangy notes to the dish.Įven without fish, the Almond Browned Butter Topping is perfect served over green beans. Las Vegas Mon Ami Gabi’s Trout AlmondineĪnd here it is, with a makeover. I snapped a few images with my iPhone, intending to recreate a similar dish at home. Simple in preparation and presentation but a wonderfully light and satisfying lunch dish. Fountains of Bellagio seen from Mon Ami Gabi French Bistro Trout Amandine
On one trip a while back, I even purchased a set of their plates for my collection. It is a rare visit to Vegas indeed, when we do not have breakfast or lunch at Mon Ami Gabi at Paris Las Vegas. Who can resist sitting outside on The Strip, watching the spectacular choreographed Bellagio water fountains accompanied by Andrea Bocelli & Sarah Brightman singing Con Te Partiro? Not us, not ever. On a recent a trip to Vegas, we had to have lunch at our favorite al fresco restaurant. The restaurant describes itself as honoring classic French cuisine, serving traditional French gastronomy in a quaint Parisian bistro, devising fresh takes on classic fare. It looked so balanced and tasty, I saved it to my computer.
I wasn’t particularly interested in the event, but the image of the trout with fresh green beans really caught my eye. The back story for this dish started last summer when I received an email from Mon Ami Gabi Restaurant in Las Vegas regarding their Summer Scratch Off event.
French Bistro Trout Amandine with Haricots VertsĪlmonds, Dried Currants, Capers, Lemon, Browned Butter, Parsley
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