Entrée: France – Truite Amandine (Trout Almondine)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 12 min

Total 22 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

4 trout fillets, skin on, about 1 lb total (454 g total)
Salt and freshly ground black pepper to taste
1 / 2 cup (60 g) all-purpose flour, for dusting
4 tbsp (60 g) unsalted butter
1 / 2 cup (45 g) sliced almonds
2 tbsp (30 ml) fresh lemon juice
2 tbsp (30 ml) chopped fresh parsley
Lemon wedges for serving

Show original ingredient measurements

4 trout fillets, skin on, about 1 lb total (454 g total)
Salt and freshly ground black pepper to taste
1 / 2 cup (60 g) all-purpose flour, for dusting
4 tbsp (60 g) unsalted butter
1 / 2 cup (45 g) sliced almonds
2 tbsp (30 ml) fresh lemon juice
2 tbsp chopped fresh parsley
Lemon wedges for serving

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Pat trout fillets dry, season with salt and pepper, and lightly dust both sides with flour, shaking off excess.
2. In a large skillet over medium heat, melt 2 tbsp (30 ml) butter with 1 tbsp (15 ml) oil; add fillets skin-side down and cook 3–4 minutes until skin is crisp, then flip and cook 1–2 minutes until just cooked through. Transfer to a warm plate.
3. In the same skillet, reduce heat to medium-low, add remaining 2 tbsp (30 ml) butter and allow it to brown slightly until nutty aroma appears.
4. Add sliced almonds to the brown butter and toast 1–2 minutes until golden, stirring constantly.
5. Stir in lemon juice and parsley, then spoon the almond-butter sauce over the trout fillets.
6. Serve immediately with lemon wedges.

1. Pat trout fillets dry, season with salt and pepper, and lightly dust both sides with flour, shaking off excess.
2. In a large skillet over medium heat, melt 2 tbsp butter with 1 tbsp oil; add fillets skin-side down and cook 3–4 minutes until skin is crisp, then flip and cook 1–2 minutes until just cooked through. Transfer to a warm plate.
3. In the same skillet, reduce heat to medium-low, add remaining 2 tbsp butter and allow it to brown slightly until nutty aroma appears.
4. Add sliced almonds to the brown butter and toast 1–2 minutes until golden, stirring constantly.
5. Stir in lemon juice and parsley, then spoon the almond-butter sauce over the trout fillets.
6. Serve immediately with lemon wedges.