Rainbow Trout Almondine
User Reviews
5
Rainbow Trout Almondine
Description
Rainbow Trout Almondine is a lightly seasoned fish dish where rainbow trout filets are dusted with flour and pan-seared to develop a crisp, golden crust. The trout’s mild flavor pairs well with a sauce made by browning butter and toasting sliced almonds in the pan, imparting a rich nutty quality. Adding lemon juice brings a fresh brightness, while parsley and capers contribute herbal and briny notes that complement the fish.
The trout is cooked skin-side down first to ensure crispness, then flipped briefly to finish. The almondine sauce is prepared separately in the pan after wiping out residue to avoid bitterness. This technique results in a delicate balance of textures—from the crisp trout skin to the crunchy almonds—and a layered flavor profile.
Serving this dish alone or with simple sides highlights the fresh flavors. Leftovers store well in the refrigerator for up to 3 days, or can be frozen for several months. Careful reheating on low heat helps retain moisture and texture.
Proper thawing and gentle reheating is recommended to prevent drying out the fish when using leftovers. Using parchment paper when freezing prevents sticking and keeps the trout fresh.
Ingredients
- 2 (5 to 6-ounce) Rainbow Trout filets; may also use catfish, sole, or flounder
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper freshly ground
- 2 tablespoons cornstarch or arrowroot flour or other preferred flour
- 1 tablespoon olive oil
- 4 tablespoons butter unsalted
- ⅓ cup almonds sliced
- ½ lemon juiced (about 1½ tablespoons juice)
- 3 tablespoons parsley roughly chopped
- 1 heaping tablespoon capers drained
Instructions
- Season. Pat the trout dry with paper towels, then season with salt and pepper. Lightly dust the trout with flour and pat it in on both sides.
- Sear. Heat the oil and 1 tablespoon of butter in a large saute pan over medium heat. Once the butter starts to shimmer, add the trout to the pan skin side down. Cook undisturbed for 3 to 4 minutes, then gently flip over. Pro tip: flip the filets away from you to prevent splattering hot oil on yourself. Cook for another 2 to 3 minutes, or until lightly golden brown. Transfer the trout to a plate.
- Make the sauce. Use a couple of paper towels to wipe the pan clean (this prevents blackened bits in the final sauce). Return the pan to medium heat and melt the remaining 3 tablespoons of butter. Add the sliced almonds and cook for a couple of minutes, stirring frequently, until the butter starts to brown and the almonds are lightly toasted. Turn off the heat and add the lemon juice, parsley, and capers.
- Serve. Place one trout filet on a serving plate and spoon half of the sauce over each filet.
Notes
- Store leftover trout in an airtight container in the refrigerator for up to 3 days to maintain freshness.
- Freeze leftover trout with parchment paper at the bottom of the container to prevent sticking; it keeps well for up to 3 months.
- Thaw frozen trout overnight in the refrigerator before reheating to preserve texture and moisture.
- Reheat trout on low heat in the microwave or oven at 350°F to avoid dryness and maintain flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2servings
Amount Per Serving
Calories 539 kcal
% Daily Value*
| Calories | 539kcal | 27% |
| Carbohydrates | 14g | 5% |
| Protein | 39g | 78% |
| Fat | 37g | 57% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 14g | 70% |
| Trans Fat | 1g | 50% |
| Cholesterol | 153mg | 51% |
| Sodium | 365mg | 15% |
| Potassium | 1011mg | 22% |
| Fiber | 3g | 12% |
| Sugar | 1g | 2% |
| Vitamin A | 1231IU | 25% |
| Vitamin C | 26mg | 29% |
| Calcium | 178mg | 18% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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