Classic French Trout Amandine

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Trout Amandine is a hallmark of French bistro cooking, featuring delicate pan-fried trout fillets crowned with a glossy brown butter sauce, toasted sliced almonds, and a bright squeeze of lemon. The contrast between the crisp, nutty almonds and the tender, flaky fish makes this one of the most elegant yet approachable fish dishes in the classic French repertoire.

Nutrition Facts

Per serving (estimated)

• 610 kcalCalories
• 46 gFat
• 18 gSaturated Fat
• 14 gCarbs
• 3 gFiber
• 2 gSugar
• 38 gProtein
• 420 mgSodium
• 720 mgPotassium
• 95 mgCalcium
• 2.5 mgIron
• 9 mgVitamin C
• 280 mcgVitamin A

Ingredients

For the Trout

• 4 whole trout fillets (about 5–6 oz each), skin on or off
• 1/2 cup all-purpose flour, for dredging
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 3 tbsp unsalted butter
• 2 tbsp neutral oil (such as grapeseed or canola)

For the Amandine Sauce

• 5 tbsp unsalted butter
• 3/4 cup thinly sliced blanched almonds
• 2 tbsp fresh lemon juice
• 1 tsp lemon zest
• 2 tbsp finely chopped fresh flat-leaf parsley
• 1 tbsp drained capers (optional)

Directions

1. Pat the trout fillets completely dry with paper towels. Season both sides with salt and pepper, then dredge lightly in flour, shaking off any excess.
2. Heat 3 tablespoons of butter and the oil in a large skillet over medium-high heat until the butter foams and turns pale gold. Carefully lay the fillets in the pan presentation-side down and sear for 3–4 minutes until golden.
3. Gently flip the fillets and cook for another 2–3 minutes on the skin side (or flesh side if skinless) until the fish flakes easily with a fork. Transfer to a warm platter and tent with foil.
4. Pour off the cooking fat from the skillet, then return it to medium heat. Add 5 tablespoons of butter and the sliced almonds, swirling continuously as the butter melts and turns a deep hazelnut color, about 3–4 minutes.
5. Watch carefully as the butter can burn quickly. As soon as it smells nutty and the almonds are golden brown, immediately stir in the lemon juice (it will bubble vigorously), lemon zest, capers if using, and parsley.
6. Spoon the almond-brown butter sauce generously over the trout fillets, making sure each portion gets a fair share of almonds. Serve immediately with boiled new potatoes or steamed haricots verts.

Cook’s Notes

• Whole butter-toasted almonds turn from golden to burnt in seconds—keep swirling the pan and pull it off the heat the moment they smell toasty.
• For the crispiest crust, make sure the fish and the pan are properly hot before the fillets go in, and avoid moving them while the first side sears.
• If you cannot find trout, this exact technique works beautifully with Dover sole, brook trout, or even thin skin-on salmon fillets.
• Use a light-colored skillet (stainless steel) so you can monitor the brown butter color easily; a dark pan hides the telltale amber hue.
• Serve with a chilled glass of Sancerre or Chablis—the wine's minerality mirrors the brown butter and lemon perfectly.

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