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Trout Almondine: Trout With Brown Butter and Almonds Recipe

Written by MasterClass

Last updated: Aug 24, 2024 • 1 min read

This fresh trout dish is quick and easy to make for a weeknight dinner.

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What Is Trout Almondine?

Almondine is an American interpretation of the French amandine, which means “prepared or served with almonds.” For trout almondine, trout fillets are dredged in flour and pan-fried, then topped with a browned butter pan sauce called beurre meunière, toasted almonds, and a squeeze of fresh lemon juice.

Trout almondine is similar to the preparation of Italia picatta, with almonds swapped in for capers. In French cuisine, this method is typically used for sole. In New Orleans Creole cuisine, the amandine method became popular with more widely available speckled trout. During the 1960s, the technique spread from New Orleans throughout the United States, with trout as well as green beans, flounder, and scallops getting the almond treatment.

Classic Trout Almondine Recipe

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18 Ratings | Rate Now

makes

prep time

5 min

total time

15 min

cook time

10 min

Ingredients

  1. 1

    Pat the fillets dry with paper towels.

  2. 2

    Season the fillets with salt and pepper and dredge in flour, shaking off excess.

  3. 3

    Set a nonstick sauté pan over medium-high heat. Heat olive oil and 1 tablespoon butter.

  4. 4

    When the butter has melted, add the fillets skin side up.

  5. 5

    Cook until golden brown, about 3 minutes.

  6. 6

    Carefully flip and continue to cook until golden brown on the other side, about 2 more minutes.

  7. 7

    Transfer the fillets to plates, skin side up.

  8. 8

    Whisk the remaining butter into the pan.

  9. 9

    When the butter has melted, add sliced almonds to the pan. Toast until the butter turns light brown and smells nutty and almonds are slightly toasted, about 3 minutes.

  10. 10

    Pour almonds and browned butter sauce over fillets.

  11. 11

    Garnish the fillets with parsley and serve with lemon wedges.

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