Trout Amandine blends the delicate flavors of trout with rich browned butter and nutty almonds. Tender trout filets are lightly dredged in flour to give each piece a crisp exterior that holds up well when topped with the delicious buttery sauce and almond garnish.
This classic French dish is a foolproof way to get an upscale fine dining experience right at home, whether you’re cooking for a date night or a special occasion dinner.
Trout’s mild flavor makes it an ideal pairing for nutty browned butter and almonds.
The fish filets are flaky and tender with an almost nutty flavor on its own that the browned butter and toasted almonds enhance.
What is Amandine Fish?
“Amandine” is a French culinary term that means “to garnish with almonds” or to “prepare with almonds.” It’s seen often in French cuisine.
Sometimes this dish is referred to as trout almondine, but both terms are often used interchangeably.
This sophisticated French classic might come across as intimidating but in fact, it’s incredibly simple to make whether you’re a seasoned pro or a novice when it comes to cooking fish!
Why This Trout Almondine Recipe Works
We love trout recipes for their mild flavor and delicate texture that’s not overly fishy.
If you’ve ever made our Pecan Crusted Trout you’re no stranger to the culinary delight of a crunchy nut topping paired with this flaky fish. Add browned butter to the mix and you have a classic French trout almondine recipe.
Here’s why you’ll love it:
- An elevated, nearly effortless meal. This recipe is so easy to prepare and only calls for about ten ingredients! By the looks of it, you’d never know this elevated dish doesn’t require a whole lot of effort.
- Unique. Trout is sometimes overlooked when compared to other fish varieties like salmon or cod. But it’s just as delicious and offers a fun and surprising seafood main course.
- Packed with bold flavors. The nutty taste of trout along with the delicious flavors of the amandine sauce come together in this dreamy dish that makes a beautiful centerpiece for any table.
Here is what you need for this quick dinner.
- Trout. Use steelhead trout or rainbow trout filets. Wild caught will have a better flavor than farm-raised but either type will work.
- Salt and black pepper. To season the fish before cooking. A little bit of salt is also needed for the sauce.
- All-purpose flour. A light coating of flour gives a slightly crisp exterior.
- Olive oil. A small amount of olive oil in your large skillet is needed to fry the fish filets.
- Butter. To make the brown butter for the sauce. You can use salted or unsalted butter. Depending on the type, you may need to add salt to taste.
- Sliced almonds. Raw almonds are ideal for this recipe to ensure that they toast evenly in the butter without overcooking.
- Lemon zest and fresh lemon juice. A little bit of zest and juice adds a slightly tangy flavor and fresh, zesty flavor that contrasts the rich brown butter and almond sauce.
- Fresh parsley. This fresh herb is stirred into the sauce.
A Classic Trout Almondine Recipe
Not only is this a simple dish with big flavors, but it’s also quick. The great thing about this recipe is you can get it on the table in under 30 minutes!
Here’s a look at the process but be sure to scroll to the bottom of the page to view our printable recipe card with all of the ingredient amounts and full recipe instructions.
- Pat dry the fillets with paper towels and season them with salt and pepper.
- Add the flour and some salt and pepper in a shallow dish. Dredge the fillets in the seasoned flour mixture, then press the flour into the fish gently on each side. Tap off any excess flour.
- Heat the oil in a large frying pan over medium heat. Place the trout skin side down in the pan and cook for a few minutes per side, then transfer to a warm serving plate while you make the amandine sauce.
- In a light colored fry pan, add the butter and cook until golden brown. Add the almonds and cook about 2 minutes or until the almonds are a deep golden brown.
- Remove from heat and mix in the lemon zest, lemon juice, parsley and a pinch of salt. Pour the sauce over the trout and garnish with lemon slices if desired.
Pro Tips for Success
- A light-colored skillet or sauté pan is always best when browning butter because it allows you to better monitor the color change, which can happen quickly. If you only have a dark skillet, you can spoon a bit of the butter onto a white plate to check that it has reached that perfect golden hue. As the milk solids toast, it will also give off a nice nutty aroma.
- Adjust the cooking times based on the thickness of your fillets. Rainbow trout are thinner than steelhead and will usually only need 2-3 minutes of cooking per side.
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- 1-½ pound steelhead trout (or four 6-ounce rainbow trout fillets)
- 1-¼ teaspoons salt, divided
- ½ teaspoon pepper
- ¼ cup all-purpose flour
- 2 tablespoons olive oil
- 8 tablespoons butter
- ½ cup sliced almonds
- 2 teaspoons lemon zest
- 4 teaspoons juice
- a handful of chopped fresh parsley
- Warm a serving plate in the oven at 150°F.
- Pat the fillets dry with paper towels, then evenly season them with a pinch of salt and pepper.
- Place flour in shallow dish along with a pinch or two of salt and pepper. For each fillet, coat both sides in flour, gently pressing to ensure it sticks. Tap off any extra flour and place the fillet onto a large plate.
- Heat one tablespoon of oil in a 12-inch nonstick skillet over medium heat. Place the fillets in a skillet, skin side down (if you have large fillets, cook 1 to 2 at a time so you don't crowd the pan). Cook for 2-5 minutes per side depending on the thickness of the fish. When the flesh is opaque and flakes easily with a fork, transfer it to a warm serving plate while you make the amandine sauce.
- Add the butter to the skillet and cook until golden brown, about 1 to 2 minutes. Add the almonds to the skillet and occasionally swirl the pan around. Cook until the almonds reach a deep golden brown color, which should take about 2 minutes.
- Take the skillet off the heat and promptly mix in the lemon zest, lemon juice, parsley, and a pinch of salt, making sure to scrape up any browned bits from the pan. Pour the pan sauce over the trout and serve.
- Tailor the cooking duration to the thickness of your fish fillets. Rainbow trout are thin and typically only need 2 to 3 minutes per side, while you may have to double the time for steelhead.
- If you have an instant read thermometer, the USDA recommends cooking trout to an internal temperature of 145°F.
Recipe adapted from Cooks Illustrated
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