Trout Amandine 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. This quick and elegant dish is perfect for a weeknight dinner.
10
min prep
min prep
15
min cook
min cook
2
servings
servings
450
kcal/serving
kcal/serving
Ingredients
- 2 trout fillets (about 6 oz each), skin on
- Salt and freshly ground black pepper to taste
- 3 tablespoons all-purpose flour
- 4 tablespoons unsalted butter
- 1/4 cup sliced almonds
- 1 tablespoon fresh lemon juice
- 1 tablespoon chopped fresh parsley (optional)
Instructions
- Pat the trout fillets dry with paper towels. Season both sides with salt and pepper. Dredge each fillet in flour, shaking off excess.
- In a large nonstick skillet over medium-high heat, melt 2 tablespoons of the butter. When the butter is foaming, add the fillets skin-side down. Cook until the skin is golden and crispy, about 3-4 minutes. Flip and cook until the fish is just opaque throughout, about 2-3 minutes more. Transfer to plates and tent with foil.
- Reduce heat to medium. Add the remaining 2 tablespoons butter to the skillet. When melted, add the sliced almonds. Cook, stirring constantly, until the almonds are golden and the butter smells nutty and toasty, about 2-3 minutes. Be careful not to burn.
- Remove skillet from heat. Stir in the lemon juice (it will sizzle). Spoon the almond-butter sauce over the trout. Garnish with parsley if desired. Serve immediately.
Tips
- Substitute sole or flounder if trout is unavailable.
- Toasting the almonds in butter brings out their flavor; watch closely to prevent burning.
- Leftovers can be stored in the refrigerator for up to 1 day, but best enjoyed fresh.
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