Cook and Scale
Trout Amandine
4 servings · 33 min total
A classic French bistro dish: pan-seared trout fillets finished with a nutty brown butter, toasted almonds, lemon and parsley.
Ingredients
- 4 trout, skin on
- 60 g wheat flour, for dredging
- salt to taste
- black pepper to taste
- 80 g butter
- 70 g almonds, sliced
- 2 tbsp lemon juice
- 1 lemon, cut into wedges
- 2 tbsp fresh parsley, finely chopped
- 1 tbsp olive oil
Contains: Gluten, Milk, Tree nuts, Fish
Allergen info is best-effort — please verify yourself.
Method
- 1.
Dredge the trout in flour — Pat the trout fillets dry and season both sides with salt and pepper. Dredge lightly in the flour, shaking off any excess.
- 2.
Sear the trout — Heat the olive oil and half the butter in a large skillet over medium-high heat. Add the trout fillets skin-side down and cook until golden and just cooked through.
- 3.
Flip and finish the trout — Carefully flip the fillets and cook the other side briefly, then transfer to warm plates.
- 4.
Brown the butter — Wipe out the skillet, add the remaining butter and melt over medium heat until it starts to turn golden and smell nutty.
- 5.
Toast the almonds — Add the sliced almonds to the browned butter and toast, stirring, until golden.
- 6.
Finish with almond butter — Remove from heat, stir in the lemon juice and chopped parsley, then spoon the almond butter over the trout fillets. Serve immediately with lemon wedges.