Trout Amandine Steamed Asparagus and New Potatoes
Elevate your dinner table with this classic French-inspired dish: Trout Amandine with Steamed Asparagus and New Potatoes. Featuring tender, pan-seared trout fillets topped with a rich almond-butter sauce infused with fresh lemon, this recipe pairs beautifully with vibrant, steamed asparagus and delicately boiled new potatoes. With just 15 minutes of prep and simple yet elegant ingredients like fresh parsley, garlic, and golden toasted almonds, this dish channels gourmet flair without the fuss. Perfectly balanced in flavor and texture, it’s an impressive yet approachable option for weeknight meals or special occasions. Serve this gluten-friendly delight straight from your skillet for a restaurant-quality meal at home.
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Recipe Information
Ingredients
- 4 pieces trout fillets
- 0.5 cup sliced almonds
- 4 tablespoons unsalted butter
- 1 whole lemon
- 0.5 cup all-purpose flour
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 1 pound asparagus
- 1 pound new potatoes
- 2 tablespoons fresh parsley (chopped)
- 1 clove garlic (minced)
Instructions
Rinse the trout fillets and pat them dry with paper towels. Season both sides with salt and black pepper.
Lightly dredge the trout fillets in the flour, shaking off any excess. Set aside.
Wash the new potatoes and place them in a medium-sized pot. Cover with water, add a pinch of salt, and bring to a boil. Cook for 15-20 minutes or until fork-tender. Drain and set aside.
Snap the woody ends off the asparagus, rinse, and set them in a steamer basket over simmering water. Steam for 5-7 minutes until tender-crisp. Transfer to a serving dish and keep warm.
Heat 2 tablespoons of olive oil and 2 tablespoons of butter in a large skillet over medium heat. Add the trout fillets skin-side down and cook for 3-4 minutes per side until golden brown and cooked through. Remove from the skillet and keep warm.
In the same skillet, add the remaining 2 tablespoons of butter. Once melted, stir in the sliced almonds. Cook over medium heat until the almonds are toasted and fragrant, about 2-3 minutes.
Squeeze the juice of the lemon into the skillet, stir well, and pour the almond-butter sauce over the trout fillets.
To serve, plate the trout fillets alongside the steamed asparagus and new potatoes. Top the asparagus with a sprinkle of minced garlic and chopped parsley, and garnish the entire dish with additional lemon wedges if desired.
Nutrition Facts
Calories |
721 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.8 g | 60% | |
| Saturated Fat | 12.5 g | 63% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 136 mg | 45% | |
| Sodium | 580 mg | 25% | |
| Total Carbohydrate | 43.1 g | 16% | |
| Dietary Fiber | 8.3 g | 30% | |
| Total Sugars | 4.6 g | ||
| Protein | 40.3 g | 81% | |
| Vitamin D | 15.2 mcg | 76% | |
| Calcium | 131 mg | 10% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 1443 mg | 31% | |
*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.
