Classic Trout Amandine

Name: Classic Trout Amandine
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: French
Ingredients: 4 fillets trout (skin-on, about 150g each); 1/2 teaspoon salt (to taste); 1/4 teaspoon black pepper (freshly ground); 2 tablespoons all-purpose flour; 1/2 cup sliced almonds (toasted); 4 tablespoons unsalted butter; 2 tablespoons lemon juice (freshly squeezed); 2 tablespoons parsley (chopped)

30 min 4 servings Easy

All Recipes

Delight in the nutty and buttery flavours of Trout Amandine, a simple yet elegant dish perfect for any occasion.

Prep

10 min

Cook

20 min

Total

30 min

Servings

Difficulty

Easy

Trout Amandine is a classic dish that combines the delicate flavours of trout with the rich, nutty goodness of toasted almonds. Originating from French cuisine, this dish has become a beloved favourite for its simplicity and elegance. The combination of butter, lemon, and almonds enhances the trout, creating a harmonious balance of flavours. This version of Trout Amandine is designed for those who appreciate the elegance of French cooking without the fuss. It's a recipe that suits both novice cooks and seasoned chefs, offering a straightforward approach to a gourmet meal. With a few simple ingredients, you can create a dish that is as pleasing to the eyes as it is to the palate.

Instructions

Prepare the trout fillets

Pat the trout fillets dry with a paper towel. Season both sides with salt and pepper.

Pro tip: Ensure the trout is dry to achieve a crispy skin.

Coat the fillets

Lightly coat each trout fillet with flour, shaking off any excess.

Pro tip: Use a fine sieve to evenly dust the fillets with flour.

Cook the trout

Heat a large non-stick skillet over medium-high heat. Add 1 tablespoon of butter. Once melted, place the trout fillets skin-side down. Cook for 4-5 minutes until the skin is crispy. Flip and cook for another 2-3 minutes until the trout is opaque.

Pro tip: Do not overcrowd the pan; cook in batches if necessary.

Toast the almonds

In a separate pan, toast the sliced almonds over medium heat until golden brown, about 3-4 minutes. Set aside.

Pro tip: Stir frequently to prevent burning.

Make the amandine sauce

In the same skillet used for the trout, add the remaining butter and let it melt over medium heat. Stir in the toasted almonds, lemon juice, and parsley. Cook for 1-2 minutes until fragrant.

Pro tip: Brown the butter slightly for a deeper flavour.

Serve

Place the cooked trout fillets on a serving platter. Spoon the amandine sauce over the fillets and garnish with additional parsley if desired.

💡

Tips & Tricks

Ensure the trout fillets are fresh for the best flavour.
Brown the almonds for a rich, nutty taste.
Use fresh lemon juice for a vibrant finish.

Frequently Asked Questions

What is Trout Amandine?

Trout Amandine is a French dish featuring trout topped with a sauce of browned butter, almonds, and lemon.

How many calories are in Trout Amandine?

A serving of Trout Amandine contains approximately 420 calories.

Can I use other types of fish instead of trout?

Yes, you can substitute trout with other mild white fish like sole or tilapia.

How do I toast almonds?

Toast almonds in a dry pan over medium heat for 3-4 minutes, stirring frequently until golden.

Can Trout Amandine be made ahead of time?

Yes, prepare the components separately and combine just before serving. Store in the refrigerator for up to two days.

Serving Suggestions

Trout Amandine is best served immediately, paired with a side of steamed asparagus or a fresh green salad. The lightness of these sides complements the richness of the dish, making for a balanced meal. If you need to make it ahead, prepare the components separately and combine just before serving. Store the cooked trout and almonds in airtight containers in the refrigerator for up to two days. Reheat gently in a pan to maintain the dish's delicate texture.

Nutrition per serving

420

Calories

38g

Protein

27g

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