What Is Trout Amandine Recipe?
Trout amandine (sometimes spelled almondine) is trout cooked in a simple, classic style and finished with almonds—usually sliced almonds toasted in butter—then brightened with lemon and herbs.
It’s closely related to trout meunière (fish lightly dredged, pan-fried, and served with browned butter + lemon). The “amandine” twist is the almond topping, which adds:
- Crunch (toasted nuts)
- Nutty depth (butter + almonds)
- Bistro-style elegance (minimal ingredients, big impact)
If you’ve ever wondered why restaurants make “simple” food taste special, this is a perfect example: great technique, good heat control, and finishing touches.
Why You’ll Love This Trout Amandine Recipe
- Fast: Start-to-finish in about 20–25 minutes.
- Impressive: Looks and tastes like a special-occasion plate.
- One skillet: Minimal cleanup, maximum flavor.
- Flexible: Works with rainbow trout, steelhead trout, or similar delicate fillets.
- Classic flavors: brown butter, lemon, parsley, and toasted almonds are always a win.
Ingredients for Trout Almondine
Below is the classic lineup, plus a few optional add-ins you’ll see in variations.
For the trout
- Trout fillets (4 pieces, about 5–6 oz each), skin-on or skinless
- Kosher salt and black pepper
- All-purpose flour (for light dredging)
- Neutral oil (like avocado or grapeseed) or a small amount of butter for frying
For the amandine sauce
- Unsalted butter (the star of beurre noisette)
- Sliced almonds (or slivered almonds)
- Fresh lemon juice (plus wedges for serving)
- Fresh parsley, chopped
Optional (choose your adventure)
- Capers (a spoonful adds a briny pop)
- A tiny splash of Worcestershire (for a New Orleans-style vibe)
- A pinch of cayenne (if you like gentle heat)
Best Trout to Use
You have options, and they all work—just adjust cook time for thickness.
- Rainbow trout fillets: Classic, delicate, quick cooking.
- Steelhead trout: Slightly richer and often thicker—may need an extra minute.
- Whole trout (pan-dressed): Gorgeous presentation, but more hands-on to eat.
Skin-on vs skinless:
- Skin-on can help hold the fillet together and adds texture if crisped.
- Skinless is straightforward to serve.
Equipment You’ll Need
Keep it simple:
- Large skillet (stainless steel or cast iron works great)
- Fish spatula (or a thin, wide spatula)
- Shallow bowl/plate for flour dredge
- Tongs (optional)
- Paper towels (for drying fish)
- Small bowl for lemon + parsley
Step-by-Step: Trout Amandine Recipe
1) Prep the trout
- Pat trout fillets very dry with paper towels.
- Season both sides with:
- Salt
- Black pepper
- Lightly dredge in flour:
- Sprinkle flour in a shallow bowl.
- Press trout gently into flour.
- Shake off excess (you want a whisper-thin coat, not a blanket).
Why dredge? It encourages a delicate crust and helps the sauce cling to the fish.
2) Pan-fry the trout (6–10 minutes)
- Heat a large skillet over medium-high heat.
- Add a small slick of oil (or a mix of oil + a little butter).
- Once the pan is hot, add trout fillets presentation-side down first:
- If skin-on: start skin-side down for crispness.
- If skinless, start with the smoother side down for a pretty finish.
- Cook until golden and the fish releases easily:
- Typically 3–4 minutes per side for thinner fillets
- 4–5 minutes per side for thicker pieces
- Flip carefully using a fish spatula.
- When cooked, transfer trout to a warm plate.
Don’t rush the flip
If the trout sticks, it usually means the crust hasn’t set. Give it another 30–60 seconds and try again.
3) Toast the almonds
In the same skillet (wipe out burned bits if needed, but leave light golden fond):
- Reduce heat to medium.
- Add butter.
- Add sliced almonds.
- Stir constantly until almonds turn golden and fragrant.
Watch closely: Almonds can go from golden to dark quickly.
4) Make the brown butter + lemon finish
- Keep stirring as the butter foams and browns.
- When it smells nutty and looks amber, remove from heat.
- Add:
- Fresh lemon juice
- Chopped parsley
- Taste and adjust:
- More lemon for brightness
- A pinch more salt if needed
- Optional capers or a tiny splash of Worcestershire
5) Serve like a bistro
- Place trout on plates.
- Spoon warm brown butter and toasted almonds over the top.
- Finish with:
- Lemon wedges
- Extra parsley
- A pinch of flaky salt (optional)
Pro Tips for Perfect Trout Almondine
Nail the crust
- Dry fish = better browning.
- Minimal flour = delicate, crisp finish.
- Hot pan = quick sear, less sticking.
Keep trout from falling apart
- Use a wide spatula.
- Flip once, gently.
- Choose slightly thicker fillets if you’re nervous—thin fillets cook fast and can be fragile.
Control the brown butter
- Medium heat is your friend.
- Stir and watch for amber color + nutty aroma.
- Add lemon off-heat to prevent over-browning.
Keep almonds golden (not bitter)
- Stir constantly.
- If almonds toast faster than butter browns, scoop almonds out temporarily, finish butter, then stir almonds back in.
Variations and Substitutions
Fish swaps that still feel “almondine.”
If trout isn’t available, these are excellent alternatives:
- Sole
- Flounder
- Cod (thicker—needs longer cook time)
- Tilapia (very quick cooking)
- Halibut (thick—reduce heat slightly after searing)
Dredge options
- Classic: all-purpose flour
- Extra crisp: half flour + half cornstarch
- Gluten-free: cornstarch or a gluten-free flour blend
Flavor add-ons (small but effective)
- Capers: briny, punchy
- Lemon zest: extra citrus aroma
- Minced shallot: sauté briefly before adding butter
- Chives or tarragon: for a more herbal finish
Make-Ahead Game Plan
This dish shines when cooked right before serving, but you can prep a lot early.
Do ahead (up to a few hours)
- Chop parsley
- Slice the lemons/juice the lemons
- Measure almonds
- Set up the dredge plate
- Pat trout dry and keep chilled (covered)
Do last-minute
- Pan-fry trout
- Brown butter + toast almonds
- Assemble and serve
Storage and Reheating (Without Ruining the Texture)
Trout is best fresh, but leftovers can still be delicious.
Storage
- Cool leftovers, then store in an airtight container.
- Keep sauce separate if possible (or spoon sauce over right before reheating).
Reheating tips
- Skillet method (best):
- Warm a pan on low-medium heat.
- Add a small pat of butter.
- Rewarm trout gently 1–2 minutes per side.
- Oven method:
- Cover loosely with foil.
- Warm at a low temperature until heated through.
Avoid blasting with high heat, which can dry the fish and dull the crisp edges.
Troubleshooting: Fix Common Issues Fast
“My trout stuck to the pan.”
- The pan wasn’t hot enough, or you flipped too early.
- Next time:
- Preheat longer.
- Dry the fish well.
- Wait until it releases easily.
“My fish broke when flipping.”
- Use a wider spatula and flip once.
- Consider thicker fillets, or cook skin-on.
“My almonds burned.”
- Toast on medium heat and stir constantly.
- Pull them the moment they turn golden.
- If needed, toast almonds separately in a dry pan and add to finished butter.
“My butter burned.”
- Lower heat and pull it earlier than you think.
- Once you smell “toasty,” you’re close.
- Add lemon off-heat.
“Sauce feels too rich.”
- Add a little more lemon juice.
- Sprinkle with extra parsley.
- Serve with bright sides (greens, lemony salad).
FAQs: Trout Amandine Recipe
What is trout amandine?
It’s trout cooked in a simple pan-fried style and finished with brown butter and toasted almonds, usually with lemon and herbs.
Is trout amandine the same as trout meunière?
They’re closely related. Meunière is typically flour-dredged fish with browned butter and lemon. Amandine/almondine adds almonds as the signature garnish.
Can I use frozen trout?
Yes—thaw completely and pat very dry before seasoning and dredging. Excess moisture is the biggest reason fish steams instead of browns.
Can I make this with skin-on trout?
Absolutely. Start skin-side down, press lightly for the first 20–30 seconds, and let the skin crisp before flipping.
What almonds should I use?
- Sliced almonds give classic coverage and crunch.
- Slivered almonds add a slightly more “rustic” bite.
- Avoid heavily salted or flavored almonds for this recipe.
Conclusion
The magic of Trout Amandine isn’t complicated—it’s the moment the butter turns nutty, the almonds go golden, and lemon hits the pan to wake everything up.
Print
Irresistible Trout Amandine Recipe: Crispy Trout in Brown Butter Almond Sauce
- Total Time: PT20M
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
This Trout Amandine is a classic French-inspired dish featuring delicate pan-seared trout fillets finished with nutty brown butter, toasted almonds, fresh lemon juice, and parsley. Light, elegant, and quick to prepare, it’s perfect for weeknight dinners or refined entertaining with minimal ingredients and maximum flavor.
Ingredients
For the Trout
- 4 trout fillets (skin-on or skinless)
- ½ cup all-purpose flour (for dredging)
- ½ tsp salt
- ½ tsp black pepper
- 2 tbsp olive oil
- 2 tbsp unsalted butter
For the Amandine Sauce
- 4 tbsp unsalted butter
- ½ cup sliced almonds
- 1 tbsp fresh lemon juice
- 2 tbsp fresh parsley, chopped
For Serving (Optional)
- Lemon wedges
- Steamed green beans or asparagus
- Roasted potatoes or rice
Instructions
1. Prepare the Trout
- Pat trout fillets dry with paper towels.
- Season with salt and pepper.
- Lightly dredge in flour, shaking off excess.
2. Pan-Sear the Trout
- Heat olive oil and butter in a large skillet over medium heat.
- Add trout fillets and cook 3–4 minutes per side, until golden and cooked through.
- Transfer trout to a warm plate.
3. Make the Almond Butter Sauce
- In the same skillet, add butter and sliced almonds.
- Cook over medium-low heat, stirring, until almonds are golden and butter turns lightly brown (about 2–3 minutes).
- Remove from heat and stir in lemon juice.
4. Serve
- Spoon almond butter sauce over the trout.
- Sprinkle with fresh parsley.
- Serve immediately with lemon wedges.
Notes
- Do not overcook trout—it should flake easily but stay moist.
- Use clarified butter for extra nutty flavor if desired.
- Almonds toast quickly; watch closely to avoid burning.
- Prep Time: PT10M
- Cook Time: PT10M
- Category: Seafood Recipes
- Method: Pan-Seared
- Cuisine: French
Nutrition
- Serving Size: 1 trout fillet with sauce
- Calories: 360 Kcal
- Sugar: 1g
- Sodium: 360mg
- Fat: 26g
- Saturated Fat: 9g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 95mg