Trout Amandine
Delight your taste buds with the timeless elegance of Trout Amandine, a French-inspired dish featuring tender trout fillets pan-seared to golden perfection. Coated in a light flour crust and paired with a rich almond-butter sauce, this recipe is a celebration of simple, bold flavors. Aromatic browned butter and toasted sliced almonds are enhanced with fresh lemon juice and chopped parsley, creating a sauce that's both nutty and tangy. Ready in just 30 minutes, this quick yet sophisticated dish is perfect for weeknight dinners or special occasions. Serve it with lemon wedges for a zesty finishing touch, and pair it with a crisp green salad or roasted vegetables for a restaurant-quality meal at home. Perfect for lovers of classic French cuisine, this Trout Amandine is as elegant as it is easy to prepare!
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Recipe Information
Ingredients
- 4 pieces trout fillets
- 0.5 cups all-purpose flour
- 1 teaspoons salt
- 0.5 teaspoons black pepper
- 0.75 cups unsalted butter
- 2 tablespoons olive oil
- 0.5 cups sliced almonds
- 2 tablespoons lemon juice
- 2 tablespoons chopped fresh parsley
- 4 pieces lemon wedges (for serving)
Instructions
Pat the trout fillets dry with paper towels. Season both sides with the salt and black pepper.
Spread the flour on a large plate. Lightly dredge each trout fillet in the flour, shaking off any excess.
In a large skillet, heat 2 tablespoons of butter and the olive oil over medium heat until the butter is melted and slightly foaming.
Add the trout fillets to the skillet, skin-side down if applicable. Cook for 3–4 minutes per side, or until the fish is golden brown and cooked through. Remove the fillets from the skillet and set aside on a plate tented with foil to keep warm.
Wipe the skillet clean with a paper towel, then return it to medium heat. Add the remaining butter and allow it to melt.
Once the butter is melted and slightly browned, add the sliced almonds. Cook for 2–3 minutes, stirring frequently, until the almonds are golden and fragrant.
Stir in the lemon juice and chopped parsley, and cook for an additional 30 seconds.
Return the cooked trout fillets to the skillet, spooning the almond-butter sauce over the top to coat.
Serve immediately with lemon wedges on the side for squeezing over the fish.
Nutrition Facts
Calories |
3312 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 239.8 g | 307% | |
| Saturated Fat | 72.6 g | 363% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 853 mg | 284% | |
| Sodium | 2863 mg | 124% | |
| Total Carbohydrate | 69.4 g | 25% | |
| Dietary Fiber | 14.1 g | 50% | |
| Total Sugars | 6.4 g | ||
| Protein | 221.8 g | 444% | |
| Vitamin D | 135.7 mcg | 679% | |
| Calcium | 787 mg | 61% | |
| Iron | 16.7 mg | 93% | |
| Potassium | 4602 mg | 98% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
