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 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

Description

Rainbow Trout Almondine is a quick French-inspired dinner with tender pan-seared trout, toasted almonds, brown butter, lemon, capers, and fresh parsley. It is ready in just 15 minutes and serves two.

Ingredients

Scale

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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Instructions

1. Pat the trout dry, season both sides with salt and pepper, then lightly coat both sides with flour.

2. Heat the olive oil with 1 tablespoon butter in a large sauté pan over medium heat. When the butter is hot and shimmering, place the trout skin-side down and cook without moving for 3–4 minutes.

3. Carefully turn the fillets and cook another 2–3 minutes, until lightly golden, then transfer to a plate.

4. Wipe the pan clean to remove browned residue.

5. Return the pan to medium heat and melt the remaining 3 tablespoons butter.

6. Add the almonds and stir frequently for about 2 minutes, until lightly toasted and the butter begins to brown.

7. Remove from the heat and stir in the lemon juice, parsley, and capers.

8. Plate one trout fillet per serving and divide the almond-butter sauce between them.

Notes

Remove the almond sauce from the heat once the almonds become lightly golden because they will continue browning from residual heat.

For safer flipping and less hot-oil splatter, turn the fish away from yourself.

Catfish, sole, or flounder can replace rainbow trout.

Arrowroot or another suitable flour can replace cornstarch.

Serve with green beans, roasted asparagus, roasted broccoli, kale salad, mashed potatoes, roasted potatoes, rice, or lentils.

Refrigerate leftovers in an airtight container for up to 3 days.

For freezing, place parchment paper beneath the trout to prevent sticking and freeze for up to 3 months.

Thaw frozen trout overnight in the refrigerator.

Reheat gently on low power in the microwave or in a 350°F oven until warmed through to reduce the risk of drying it out.

Prep Time: 5 minutes
Cook Time: 10 minutes
Category: Dinner
Method: Pan-Searing
Cuisine: French-inspired

Nutrition

Serving Size: 1 trout fillet with almond-butter sauce
Calories: 539
Sugar: 1 g
Sodium: 365 mg
Fat: 37 g
Saturated Fat: 15 g
Unsaturated Fat: 19 g
Trans Fat: 1 g
Carbohydrates: 14 g
Fiber: 3 g
Protein: 39 g
Cholesterol: 153 mg