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
Scale
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