Trout Almondine
User Reviews
5
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
4
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Course
Main Course
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Cuisine
French
Trout Almondine
Description
To prepare Trout Almondine, sliced almonds are first toasted in a dry pan until lightly browned, carefully avoiding bitterness from over-toasting. The trout filets, seasoned with salt and pepper, are dredged in flour and pan-fried skin-side down in olive oil and butter until crispy and cooked through.
The lemon butter sauce is made with unsalted butter, freshly squeezed lemon juice, and chopped parsley, adding brightness and herbal notes that complement the mild, flaky fish. The toasted almonds add texture and a subtle nutty flavor when scattered over the finished trout.
This dish showcases a balance of textures: the crisp skin, tender flesh, crunchy almonds, and smooth sauce. It works well for a light dinner or lunch, with simple side dishes or a fresh salad to complement the flavors.
Ingredients
- 1/2 cup almonds sliced
- 8 trout can also use cod, halibut, mackerel, sole, flounder, or tilapia, filets; 3-4 oz or four 6-8 oz filets
- salt freshly ground
- black pepper freshly ground
- 3/4 cup all-purpose flour
- 2 tablespoons olive oil
- 1 tablespoon butter unsalted
- For the sauce:
- 8 tablespoons butter unsalted
- 1/4 cup lemon juice freshly squeezed
- 1/3 cup parsley chopped, fresh
Instructions
- Using a dry pan heated over medium-high heat, toast the sliced almonds on both sides until lightly browned. Be careful not to scorch them or they will be bitter. Set aside until ready to use.
- Sprinkle both sides of the fish filets with salt and freshly ground black pepper.Place the flour in a shallow dish and dredge both sides of the filets in the flour. Shake off the excess flour.Heat the oil and 1 tablespoon butter in a non-stick skillet over medium-high heat. Fry the fish filets in batches, skin side down, until the skins are nicely browned. Carefully turn the fish filets over and cook the other side until the fish is done (the USDA recommends 145 degrees F. You can also test it by sticking a fork into the thickest part at an angle and give it a gentle twist so you can see into the flesh. Once the fish is opaque and has lost its translucent appearance is done.) Be careful not to overcook the fish or it will be dry.Transfer the fish to a warm plate and tent with foil while you prepare the sauce.
- To make the sauce: Melt the butter in the same pan. Stir in the lemon juice, parsley and the toasted sliced almonds. Add salt and pepper to taste. Place two filets on each plate (or one large filet) and spoon some sauce over each filet. Serve immediately.
User Reviews
Overall Rating
5
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