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Prep Time20 minutes
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Cook Time10 minutes
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Serving2
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Looking for an easy fish dinner to serve? Look no further than my delicious Trout Amandine recipe!
Trout Amandine Recipe Overview
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 trout amandine 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 my Trout Amandine recipe, you first need to roast the almonds on a cookie sheet at 350 degrees until just lightly toasted. Do not burn them!
Next, pat the trout fillets dry. Dredge lightly in seasoned flour.
Melt a few tablespoons 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 trout 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!
Conclusion
Trout Amandine Recipe FAQs
From the origins of the dish to a good wine or side pairing, here are some of the most commonly asked questions about trout amandine recipe:
Where did trout amandine come from?
Trout amandine has its roots in France, where "amandine" refers to a preparation style involving almonds. Trout almondine is also a traditional dish of New Orleans cuisine, reflecting a blend of cultural influences and showcasing a rich culinary heritage.
What is amandine made of?
Amandine is a culinary technique where dishes are garnished with almonds. Trout amandine is comprised of fresh trout, butter, sliced almonds, lemon juice, and parsley. These ingredients come together to create a dish celebrated for its delicate balance of flavors and textures.
What is a good wine to pair with trout almondine?
When pairing wine with trout amandine, you should choose a light-bodied white wine to complement the dish's nutty and buttery flavors while also not overwhelming them. Chardonnay, Sauvignon Blanc, or a dry Riesling are excellent choices, offering a refreshing contrast to the richness of the dish while enhancing its delicate fish flavors.
How many calories are in trout almondine?
A standard serving of trout almondine will usually have around 300 to 400 calories. This estimate can vary based on the size of the trout fillet and the amount of butter and almonds used in preparation.
What side dish to eat with trout amandine?
The perfect side dish for trout amandine is any side that contrasts its rich, buttery texture while also complementing its delicate flavors. Options like sautéed green beans, roasted asparagus, or a light, lemony arugula salad will add freshness and a slight crunch to balance the meal beautifully.
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