Trout amandine features a perfect pairingdelicate trout with buttery almonds and a rich sauce.
The sauce is spooned over trout filets that have been coated in flour and pan-fried in butter.
Learn how to make trout amandine.
Credit:Caitlin Bensel; Food Styling: Torie Cox
What Is Trout Amandine?
Reheat in a preheated 325F oven, on the stovetop, or in the microwave until hot throughout.
Add a fresh squeeze of lemon juice to brighten before serving, if desired.
Credit:Caitlin Bensel; Food Styling: Torie Cox
salt in a 13- by 9-inch baking dish; add fillets, turning to coat.
Cover and chill 2 hours.
Drain, discarding marinade.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Dredge fillets in flour mixture.
Pan fry trout:
Melt 1/4 cup butter with oil in a large skillet over medium heat.
Transfer to a serving platter; keep warm.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Add lemon juice, Worcestershire sauce, and remaining 1/2 tsp.
salt; cook, stirring constantly, 1 minute.
Remove from heat; stir in parsley.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Pour almond mixture over fillets, and serve immediately.
Pair this classic dish with white wine or rose when serving.
This dish can be made gluten-free by swapping the flour with a gluten-free all-purpose blend when coating the fish.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Credit:Caitlin Bensel; Food Stylist: Torie Cox
