Trout almandine Recipe
French · Main course · 25 min total
A classic French preparation of pan-seared trout with nutty browned butter and toasted almonds, finished with a squeeze of lemon for brightness.
10
min prep
min prep
15
min cook
min cook
4
servings
servings
Ingredients
- 4 trout fillets (about 6 oz each), skin on
- Salt and freshly ground black pepper to taste
- 1/2 cup all-purpose flour for dredging
- 4 tablespoons unsalted butter
- 1/3 cup sliced almonds
- 2 tablespoons fresh lemon juice
- 2 tablespoons chopped fresh parsley
Instructions
- Pat trout fillets dry with paper towels. Season both sides with salt and pepper. Dredge each fillet in flour, shaking off excess.
- In a large skillet over medium-high heat, melt 2 tablespoons butter. When foaming, add trout fillets skin-side down. Cook 3-4 minutes until skin is golden and crispy. Flip and cook 2-3 minutes more until fish is opaque and flakes easily. Transfer to a plate and keep warm.
- Reduce heat to medium. Add remaining 2 tablespoons butter to skillet. When melted, add almonds and cook, stirring constantly, until butter turns golden brown and almonds are toasted, about 2 minutes.
- Remove from heat. Stir in lemon juice and parsley. Spoon almond butter sauce over trout fillets and serve immediately.
Tips
- Use a nonstick skillet for easier flipping.
- Be careful not to burn the butter; it should be golden brown and smell nutty.
- Garnish with extra lemon wedges if desired.
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