Trout Amandine
Trout Amandine is a classic French dish with a crunchy almond crust that's fried in a brown butter sauce. It's very simple to make, and this recipe has an option to replace the trout with any delicate white fish.
Ingredients - Serves 4
- Parsley - 2 tablespoons, chopped
- Lemon juice - 2 tablespoons
- Almonds - 1/2 cup, sliced
- Butter - 6 tablespoons
- Flour - 1/2 cup
- Salt and pepper - To taste
- Trout fillets - 4 (6 ounce)
Let's Get Started
- Season the trout fillets with salt and pepper, then dredge in flour, shaking off the excess.
- In a large skillet, melt 4 tablespoons of the butter over medium heat until it starts to brown.
- Add the trout, skin side up, and cook until golden, about 3 minutes. Flip the trout and cook until just cooked through, about 2 minutes more.
- Transfer the trout to a plate and keep warm.
- In the same skillet, add the remaining 2 tablespoons butter and the almonds and cook over medium heat until the almonds are golden, about 2 minutes.
- Off the heat, stir in the lemon juice and parsley.
- Spoon the almond mixture over the trout and serve immediately.
Dietary Info
- Dish Type: Main Course
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Calories: 450
- Fat: 28g
- Carbs: 10g
- Protein: 40g
- Sodium: 300mg
- Sugar: 2g