Fish
Trout Amandine
Pan-fried trout fillets topped with browned butter, toasted sliced almonds, lemon and parsley.
- Prep
- 10 mins
- Cook
- 15 mins
- Total
- 25 mins
- Serves
- 4
- Level
- Easy
Amandine just means finished with almonds, and here they toast right in the butter that becomes the sauce. Dredge the trout in flour for a thin golden crust and cook it just a few minutes per side. Trout is done when it reaches 145°F (63°C), or flakes easily and is opaque.
Ingredients
Serves 4
Directions
- Pat the trout dry. Mix the flour, 1/2 teaspoon salt and the pepper on a plate and dredge the fillets, shaking off the excess.
- Heat the oil and 1 tablespoon butter in a large skillet over medium-high heat. Cook the fillets skin side down 3 minutes until golden, then flip and cook 1 to 2 minutes more, until the fish reaches 145°F (63°C) or flakes easily and is opaque.
- Move the fish to a warm platter. Wipe out the skillet.
- Melt the remaining 4 tablespoons butter in the skillet over medium heat. Add the almonds and cook 2 to 3 minutes, stirring, until the butter and nuts are golden brown.
- Off the heat, stir in the lemon juice, parsley and the remaining 1/4 teaspoon salt; it will foam up.
- Spoon the almond butter over the trout and serve right away.
Tips and make-ahead notes
- Watch the butter closely; it goes from browned to burnt quickly.
- Use a nonstick or well-seasoned skillet so the skin doesn't stick.
- Cod or sole fillets also work.
Nutrition per serving
- Calories
- 460
- Carbohydrates
- 11g
- Protein
- 34g
- Fat
- 31g
- Fiber
- 2g
- Sodium
- 560mg
Estimated. Values change with brands, portion sizes and substitutions.
