Trout Amandine
Our classic Trout Amandine perfectly blends the delicate flavors of trout with rich browned butter and the nutty crunch of almonds. This recipe uses fresh steelhead or rainbow trout fillets, seasoned and lightly dredged in flour for a crisp exterior. Raw almonds are ideal for this recipe to ensure they toast evenly in butter without overcooking. As you prepare the brown butter, using a light-colored skillet can be helpful to monitor the color change accurately. However, if you only have a dark skillet, spoon a bit of the butter onto a white plate to check if it has reached that perfect golden hue. The final touch of lemon zest and juice adds a fresh, zesty contrast to the rich sauce, making this dish a delightful treat. Remember to adjust cooking times based on the thickness of your fillets, ensuring perfectly cooked fish every time.
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Servings: 4 to 6 servings
Calories: 409kcal
Ingredients
- 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
Instructions
- 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.
Notes
- 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.
Nutrition
Serving: 1serving | Calories: 409kcal | Carbohydrates: 6g | Protein: 26g | Fat: 31g | Saturated Fat: 12g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 106mg | Sodium: 664mg | Potassium: 482mg | Fiber: 1g | Sugar: 1g | Vitamin A: 532IU | Vitamin C: 1mg | Calcium: 77mg | Iron: 2mg