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Prep Time20 minutes
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Cook Time10 minutes
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Serving2
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Trout Amandine (or Trout Almondine) is a classic French/New Orleans dish that has become a staple of French and Cajun cooking alike. It is a standard at the grand old restaurants like Antoine’s, Arnaud’s, and Galatoire’s.
This Trout Amandine recipe is easy to make at home if you can source fresh trout fillets. The key to this recipe is toasting the almonds (but not burning them) and also not overcooking the fish. Everything else about this recipe is easy.
I named this recipe Trout Amandine OG because this is old school cooking at its best. What does OG mean? It’s slang for “original gangster,” and according to Dictionary.com: OG is a slang term for someone who’s incredibly exceptional, authentic, or “old-school.” It can be earnestly used for a legend like Michael Jordan or more ironically, like for that friend who can unwrap a Starburst with their mouth.
What could be more OG than Trout Amandine?
Ingredients
Trout Amandine
Directions
How to Make Trout Amandine
To get started with our Trout Amandine recipe, you first need to roast the almonds on a cookie sheet at 350 degrees until just lightly toasted. Do not burn!
Next, pat the trout fillets dry. Dredge lightly in seasoned flour.
Melt a few tbs. of butter and oil in a skillet over high heat. When it is hot enough to make a sprinkle of flour sizzle, lay the fish in the skillet. Brown on both sides. Then, reduce heat and cook the fish until just under 145 degrees (the fish will keep cooking). Set the fish aside on a platter.
The next step of the Trout Amandine recipe is to make the sauce. For 1 stick of butter use 1/4 cup lemon juice. Melt the butter, add the lemon juice and toasted almonds and parsley. Cook and stir a few minutes.
Last, pour the sauce over the fish and serve!
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