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My trout amandine is just as easy as it is impressive, y'all!! An authentic take on a simple yet sophisticated dish with deep, expansive roots, this weeknight-friendly wonder wows with unforgettably delicious flavors. Yep and yay...
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French Culinary Tradition Once Again Found Its Way to New Orleans
Trout amandine is a classic French dish that features golden-brown pan-fried fillets in a rich, browned butter sauce, known as beurre noisette. This gourmet-quality dish is a variation of sole meunière, where the sole is replaced with trout and toasted almonds are added to the original butter, parsley, and lemon sauce.
Around the 1960s, trout amandine became popular among the cooks of New Orleans, who incorporated local speckled trout into the traditional French culinary preparation.
This may be where the English name for the dish, trout almondine, originated. However, while the etymology of the term is not known, trout amandine and trout almondine are indeed the same dish.
Trout Amandine Recipe Tips
Use the freshest trout fillets available for the dish. You can also use thawed frozen fillets, preferably those that were vacuum-sealed immediately after being caught.
Stay close to the stove during the quick pan-frying time. Trout fillets are typically thin. So, they cook in just minutes and can overcook quickly if you do not keep a close eye on them.
For best results, serve the trout amandine immediately after preparation. The longer it sits, the more the sauce thickens. So, while the dish will still be super tasty, it may not be as visually appealing as when it was fresh out of the skillet.
What to Serve with Trout Amandine
Haricots verts, or green beans, are the traditional side dish pairing with trout almondine. And, it's certainly tasty that way.
However, I usually serve mashed potatoes with trout amandine. In my opinion, it's a perfect pairing of comfort foods. I love it with all types of potato dishes, including these:
Variations
You substitute several different types of fish for trout amandine, including cod, catfish, and salmon. You can also use pecans in place of the almonds to make a Louisiana-style version of the dish.
Amandine sauce is also quite versatile. Try it on veggies like Brussels sprouts and seafood such as scallops.
Ingredients & Substitutions
- Two 8-ounce trout fillets are ideal for this amandine recipe. You can also use four 4-ounce fillets. I used skinless, but skin-on fillets work just as well. If you use them, start the recipe with the fillets skin side down for best results.
- Both salted and unsalted butter work equally well in this trout amandine recipe. I use salted, but if you use unsalted, you may want to add a bit more table salt to the fillet seasoning.
- Sliced almonds inject just the right balance of nuttiness into the dish without being overpowering. Therefore, I recommend taking a quick trip to the grocery store to get them to ensure that you'll be pleased with the outcome of the recipe.
- Any all-purpose flour will work. I use Great Value gluten free all-purpose flour with great success.
- Use fresh parsley whenever possible. You really want that burst of fresh brightness to complement the deep brown butter and toasty almonds in the sauce. In a pinch, reconstitute one tablespoon of dried parsley flakes in warm water for a few minutes, then drain before using.
- Fresh lemon juice is a must in this recipe. It balances the other flavors with a citrusy tang that makes this trout amandine authentic. Bottled lemon juice doesn't do this recipe justice. So, use freshly squeezed lemon juice each time that you make this trout almondine.
How to Make Trout Amandine
Season the fillets with salt, pepper, and cayenne.
Pour the all-purpose flour into a shallow dish.
Press both sides of the fillets into the flour, shaking off the excess.
Transfer the floured trout fillets to a baking sheet.
Now, toast the almonds in a dry pan. Transfer to a bowl.
Heat the oil in a skillet. Then, pan-fry each fillet for a few minutes on each side.
Transfer the trout fillets to a serving platter when they are lightly browned and cooked through.
Reduce the heat. Then, add the stick of butter to the pan. It will begin to brown and foam immediately.
When the stick of butter completely melts into a browned butter sauce, add the toasted almonds back to the pan.
Finally, stir the lemon juice and parsley into the mixture. Then, remove the pan from the heat and pour the sauce over the pan-fried fillets.
And that's it, y'all!!
The aromas escaping from the trout amandine are truly mesmerizing! The deep, rich brown butter and earthy toasted almonds send a tantalizing warmth up each nostril. Then, the lemon juice and parsley brighten the finish, adding a citrusy, fresh, and slightly peppery note to the end of the bouquet.
Then, the dish's taste surpasses the captivating smells, with enticing aromas emanating from the perfectly seasoned fish, covered in a simple yet sophisticated sauce.
Oh, the deliciousness on this one, y'all! Trout amandine is truly something special, with flavors and textures that are out-of-this-world fantastic, requiring just a little prep and hands-on time.
Share with those whose presence is just as captivating as it is calming. Much food love, and see y'all on the yum side...
More Weeknight-Friendly Fish Recipes
Pan-seared snapper is a very popular weeknight fish recipe on the blog. If you love fish, you'll likely love these recipes as well.
Trout Amandine
Ingredients
- ½ cup sliced almonds
- 2 8-ounce trout fillets or four 4-ounce fillets
- salt, black pepper, and cayenne pepper to taste I used about ½ teaspoon salt, ¼ teaspoon black pepper, and ⅛ teaspoon cayenne
- ⅓ cup all-purpose flour
- 2 tablespoons high-heat olive oil or avocado oil
- 1 stick butter I use salted but unsalted is fine
- 2 tablespoons lemon juice
- 2 tablespoons chopped fresh parsley leaves
Instructions
- Season the trout fillets on both sides with salt, black pepper, and cayenne pepper.
- Pour the all-purpose flour into a long, shallow container. (I used a 9 x 13 baking dish.)
- Press one trout fillet into the flour, then shake off the excess. Repeat on the other side, then flour the other fillet.
- Place a 12-inch cast iron skillet over medium heat. You can also use a large frying pan or saute pan.
- Add the sliced almonds to the pan, and cook for about 2 minutes or until the almonds are lightly toasted, stirring often.
- Transfer the toasted almonds to a bowl.
- Add the oil to the skillet.
- When the oil gets hot, add one fillet to the skillet. Pan-fry for 2 to 4 minutes on each side, until an instant-read thermometer inserted into the fillet reads at least 145 degrees Fahrenheit.
- Transfer to a serving platter, then pan-fry the other fillet before removing from the pan. (You can also pan-fry both fillets at once if they fit into the pan without any crowding.)
- Reduce the heat to medium-low.
- Wipe out any excess flour from the bottom of the pan.
- Add the stick of butter to the skillet. It will begin to brown and foam immediately.
- When the butter has completely melted, stir the toasted almonds, lemon juice, and chopped fresh parsley leaves into the pan.
- Remove the skillet from the heat.
- Pour the sauce over the pan-fried fillets and serve immediately.
Video
Notes
The information shown is an estimate provided by a third-party, online computer-generated nutrition calculator, not a registered dietitian or certified nutritionist. Actual nutritional content will vary based upon brands used, measuring methods and individual portion sizes, along with other factors.
See our full nutrition disclaimer here.
