Trout Amandine (Truite aux Amandes)

Trout Amandine (Truite aux Amandes)
DifficultyBeginner

Trout Amandine is a traditional French dish where whole or filleted trout is pan-fried to golden crispness, then draped in a nutty brown butter sauce enriched with toasted almonds, lemon, and parsley. Originating from classical French cuisine, “amandine” refers to any dish garnished with almonds, and this preparation remains a beloved staple in both bistros and fine dining.

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Yields2 Servings
Prep Time15 minsCook Time15 minsTotal Time30 mins
For the Trout
 2 whole trout, cleaned and butterflied (or 4 fillets, skin-on)
 Kosher salt and black pepper, to taste
 ½ cup all-purpose flour (for dredging)
 2 tbsp neutral oil (e.g., canola or grapeseed)
 1 tbsp unsalted butter
For the Almond Brown Butter Sauce
 4 tbsp unsalted butter
 ⅓ cup sliced almonds
 Juice of ½ lemon (about 1 tbsp)
 1 tbsp chopped flat-leaf parsley
 Salt to taste
Prep the Trout
1

  1. Rinse and pat the trout completely dry, moisture prevents a crisp crust.

  2. Season both sides with salt and pepper.

  3. Lightly dredge the fish in flour, tapping off the excess.

Pan-Fry the Trout
2

  1. Heat 2 tbsp oil and 1 tbsp butter in a large skillet over medium-high heat.

  2. When the fat is shimmering, place the trout skin-side down.

  3. Pan-fry for 3–4 minutes per side (slightly longer for whole fish), until golden brown and crispy.

  4. Transfer to a warm platter and tent loosely with foil.

Make the Almond Brown Butter Sauce
3

  1. Wipe out the pan (or use a clean skillet). Add 4 tbsp butter and heat over medium heat.

  2. Once melted and foaming subsides, add the sliced almonds.

  3. Stir constantly for 3–4 minutes, until the almonds are golden and the butter turns nutty brown (beurre noisette).

  4. Remove from heat. Immediately stir in lemon juice, chopped parsley, and a pinch of salt.

To Serve
4

Place the trout fillets or whole fish on warmed plates. Spoon the almond brown butter generously over the top, making sure to get both nuts and sauce. Garnish with extra parsley and a lemon wedge.

Serving Suggestions
5

  • Pommes vapeur (steamed potatoes with herbs)

  • Haricots verts (thin green beans) with butter

  • Crusty baguette or wild rice pilaf

  • A crisp green salad with mustard vinaigrette

Variations
6

  • Add capers to the brown butter for salty tang

  • Use meunière-style: skip almonds, focus on just lemon and brown butter

  • Herb twist: add fresh tarragon or chervil to sauce at the end

Pairing Suggestions
7

  • White wine: Sauvignon Blanc, Pinot Gris, or Chardonnay (unoaked)

  • Sparkling: Champagne or Crémant d’Alsace

  • Non-Alcoholic: Lemon verbena iced tea or elderflower soda

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Ingredients

For the Trout
 2 whole trout, cleaned and butterflied (or 4 fillets, skin-on)
 Kosher salt and black pepper, to taste
 ½ cup all-purpose flour (for dredging)
 2 tbsp neutral oil (e.g., canola or grapeseed)
 1 tbsp unsalted butter
For the Almond Brown Butter Sauce
 4 tbsp unsalted butter
 ⅓ cup sliced almonds
 Juice of ½ lemon (about 1 tbsp)
 1 tbsp chopped flat-leaf parsley
 Salt to taste
Trout Amandine (Truite aux Amandes)
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