Rainbow Trout Almondine with Lemon Butter and Capers

Name: Rainbow Trout Almondine with Lemon Butter and Capers
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: French-inspired
Ingredients: 2 rainbow trout fillets, 5–6 oz each; 1/4 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper; 2 tablespoons cornstarch, arrowroot flour, or preferred flour; 1 tablespoon olive oil; 4 tablespoons unsalted butter; 1/3 cup sliced almonds; Juice of 1/2 lemon, about 1 1/2 tablespoons; 3 tablespoons roughly chopped fresh parsley; 1 heaping tablespoon drained capers

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Rainbow Trout Almondine is the kind of dinner I reach for when I want something warm and satisfying without spending the evening at the stove. As the trout hits the pan, the edges turn golden and the butter starts to smell nutty. Then lemon, almonds, and capers bring everything together in just 15 minutes.

Why You’ll Love This Rainbow Trout Almondine Recipe

Rainbow Trout Almondine gives you tender fish with a lightly golden exterior. Meanwhile, toasted almonds add a crisp, nutty bite.

Also, lemon and capers balance the rich butter with tart and briny flavor. Best of all, you need only 5 minutes of prep and 10 minutes of cooking.

This recipe makes two servings. So, it works well for a quick weeknight dinner or a relaxed dinner for two.

What Is Trout Almondine?

Trout almondine, also called trout amandine, is a French inspired fish dish prepared with almonds.

For this Rainbow Trout Almondine, you pan sear the trout first. Then you make a simple sauce with browned butter and sliced almonds.

Finally, lemon juice, parsley, and capers brighten the sauce. As a result, each bite tastes buttery, nutty, fresh, and slightly briny.

Rainbow Trout Almondine Ingredients

For 2 servings, you will need:

2 rainbow trout fillets, 5 to 6 ounces each
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons cornstarch
1 tablespoon olive oil
4 tablespoons unsalted butter
1/3 cup sliced almonds
Juice of 1/2 lemon, about 1 1/2 tablespoons
3 tablespoons roughly chopped fresh parsley
1 heaping tablespoon drained capers

Prep time: 5 minutes
Cook time: 10 minutes
Total time: 15 minutes
Servings: 2

Rainbow Trout

Rainbow trout has tender flesh and a mild flavor. Therefore, it works especially well with butter, lemon, and almonds.

Choose fillets around 5 to 6 ounces each. Also, similar sizes help both pieces cook at about the same rate.

Light Coating for a Golden Crust

Cornstarch gives the trout a thin coating and helps the outside turn lightly golden.

However, you can use arrowroot flour or another preferred flour instead.

Butter and Sliced Almonds

Unsalted butter creates the rich base for the almondine sauce. Meanwhile, sliced almonds give the dish its signature crunch.

As the butter browns, it develops a warm and nutty flavor that pairs naturally with the toasted almonds.

Lemon, Capers, and Fresh Parsley

Fresh lemon juice cuts through the richness of the butter. Meanwhile, capers add a salty, briny bite.

Then parsley adds freshness and color. Together, these simple ingredients keep the sauce bright.

Ingredient Substitutions

You can replace rainbow trout with catfish, sole, or flounder.

Also, arrowroot flour or another suitable flour can replace the cornstarch.

How to Make Rainbow Trout Almondine

Prepare and Season the Trout

First, pat the trout dry with paper towels.

Then season both sides with salt and black pepper. Next, lightly coat both sides with cornstarch.

Pan-Sear the Trout

Heat the olive oil with 1 tablespoon butter in a large sauté pan over medium heat.

Once the butter looks hot and shimmering, place the trout skin side down. Then cook it without moving for 3 to 4 minutes.

Carefully flip the fillets. Next, cook for another 2 to 3 minutes until the trout looks lightly golden.

Transfer the cooked fish to a plate.

Rainbow Trout Almondine fillets pan searing in butter and olive oil — Rainbow Trout Almondine fillets sizzling in butter and olive oil until lightly golden.

Toast the Almonds and Brown the Butter

Wipe the pan clean to remove the browned residue. Then return the pan to medium heat.

Add the remaining 3 tablespoons butter. Once it melts, add the sliced almonds.

Stir frequently for about 2 minutes. When the almonds turn lightly golden and the butter begins to brown, remove the pan from the heat.

Add the Lemon, Capers, and Parsley

Next, stir in the lemon juice, chopped parsley, and drained capers.

The lemon adds brightness right away. Meanwhile, the capers give the buttery sauce a savory, salty finish.

Rainbow Trout Almondine sauce with toasted almonds, capers, parsley, and brown butter — Toasted almonds, capers, and parsley simmer in brown butter for Rainbow Trout Almondine.

Spoon the Almondine Sauce Over the Trout

Place one trout fillet on each plate.

Finally, divide the warm almond butter sauce between the fillets. Serve the Rainbow Trout Almondine while the almonds still have plenty of crunch.

Tips for Perfect Trout Almondine

Pat the Trout Dry Before Cooking

Always dry the trout before seasoning it. Extra moisture can interfere with browning.

Therefore, a quick pat with paper towels helps create a better golden exterior.

Cook the Trout Skin-Side Down First

Place the trout skin side down first. Then leave it alone for 3 to 4 minutes.

Moving the fish too soon can disturb the surface. So, give it time to cook before you flip it.

Flip the Fish Safely

Turn the fish away from yourself when flipping.

As a result, any hot oil that splashes will move away from your body.

Watch the Almonds Closely

Almonds can change from golden to too dark quickly. Therefore, stay close to the pan while they toast.

Also, remove the almond sauce from the heat as soon as the almonds look lightly golden. The remaining heat will continue to brown them.

Avoid Overcooking the Trout

Trout cooks quickly because the fillets are fairly thin.

So, watch the second side closely. Gentle cooking helps keep the center moist and tender.

What to Serve With Rainbow Trout Almondine

Vegetable Side Dishes

Green beans make a natural partner for Rainbow Trout Almondine. Roasted asparagus, roasted broccoli, and kale salad also work well.

In particular, fresh vegetables balance the buttery almond sauce and keep dinner from feeling too heavy.

Potatoes, Rice, and Lentils

Mashed potatoes soak up the lemon butter beautifully. Meanwhile, roasted potatoes add a crisp texture alongside the tender fish.

You can also serve the trout with rice or lentils. Both choices make the meal more filling without covering the delicate fish flavor.

How to Store, Freeze, and Reheat Trout Almondine

Storing Leftovers in the Refrigerator

Place leftover Rainbow Trout Almondine in an airtight container.

Then refrigerate it for up to 3 days. For the best texture, store it soon after dinner.

How to Freeze Trout Almondine

Place parchment paper beneath the trout before freezing. This simple step helps prevent the fish from sticking.

Then place it in a freezer safe container and freeze for up to 3 months.

Thawing and Reheating Without Drying Out the Fish

Thaw frozen trout overnight in the refrigerator.

Next, reheat it gently using low power in the microwave. You can also warm it in a 350°F oven until heated through.

Most importantly, avoid heating it longer than needed. Trout can dry out when it gets too hot.

More Such Recipes

For more simple dinner inspiration, you can also follow Kai Recipes on Pinterest and Kai Recipes on Facebook.

Rainbow Trout Almondine FAQs

What is Trout Almondine?

Trout almondine is a fish dish made with trout and almonds. Usually, butter and lemon join the almonds to create a rich, nutty sauce.

What kind of trout is best for amandine?

Rainbow trout works very well for amandine because it has mild, tender flesh. However, you can also use catfish, sole, or flounder with this recipe.

What is almondine fish?

Almondine fish means fish prepared with almonds. You may also see the French inspired term “amandine” used for the same style of dish.

What is amandine sauce?

Amandine sauce centers on butter and toasted almonds. In this Rainbow Trout Almondine recipe, lemon juice, capers, and parsley add tart, briny, and fresh flavors.

Rainbow Trout Almondine with toasted almonds, capers, lemon, and green beans — Rainbow Trout Almondine served with crisp green beans, lemon, toasted almonds, and capers.

Final Thoughts

Rainbow Trout Almondine packs plenty of flavor into a short cooking time. You get tender trout, crunchy almonds, rich browned butter, bright lemon, fresh parsley, and salty capers in every serving.

Also, you can pair it with vegetables, potatoes, rice, or lentils. So, with only 15 minutes from start to finish, this simple fish dinner fits comfortably into a busy evening.

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