Trout Almondine is a French dish of lightly pan-fried trout with a sauce made from sliced almonds, butter, lemon juice, and parsley. This fancy dinner is ready in only 25 minutes.
Hi friends,
If you follow me on Instagram, you may have seen a photo of trout almondine I shared back in February. My husband took me to a fancy French restaurant to celebrate Valentine’s Day, and I had trout almondine for dinner. Since then, I’ve wanted to cook this dish at home.
Almondine vs. Amandine
Almondine or amandine sauce both refer to the same thing. Almondine is the English spelling while amandine is the French spelling. The term almondine means a dish is garnished with sliced almonds. The almonds are toasted and sautéed in butter. In addition to trout, green beans are also known to be served almondine.
Trout Almondine is closely related to the classic Sole Meunière. In a meunière preparation, fish is dredged in flour and pan-fried, then served with a sauce made from browned butter, lemon juice, and parsley. The main difference with almondine is that we add crunchy sliced almonds to the sauce.
Ingredients for Trout Almondine
The main ingredients include two rainbow trout fillets, parsley, lemons, flour, butter, olive oil, and sliced almonds.
As far as where to buy trout, Wegmans and Whole Foods near me both have it in stock sometimes. I recommend you call your supermarket before you go to check since it’s not stocked as commonly as other fish like salmon and flounder.
If you can’t find trout, other delicate white fish like flounder, sole, or fluke would also taste great with the almondine sauce. These fish have relatively thin fillets so they will cook in about the same time.
How to Make Trout Almondine
First, season the trout with salt and pepper and dredge in flour.
Then cook the trout in olive oil for just 2-3 minutes each side. Trout fillets are thin and cook quickly. Be careful not to overcook the trout.
Next place the cooked trout on a plate, cover with foil, and wipe out the skillet to make the sauce.
Using the same skillet, cook the almonds in melted butter until they start to smell toasted and turn a nice golden brown, like these.
One change I made from the meal I had at the restaurant is I put way more almonds on my fish than they did. I mean, the crunchy buttery almonds are the best part. If they weren’t cooked in the same skillet used for the fish, I could see using this almond sauce as an ice cream topping. Wouldn’t you try that?
Lastly, finish the sauce with lemon juice and parsley.
What to Serve with Trout Almondine
Trout Almondine is most traditionally served with steamed haricots verts (French green beans) and small boiled potatoes with butter. The trout almondine I had at the restaurant was served with steamed broccoli and carrots, sautéed mushrooms, and a small portion of both rice and potatoes. We ate our trout at home with steamed asparagus and rice. However, choose a vegetable and starch you like and you really cannot go wrong.
Looking for other quick yet fancy seafood dishes? Check out two of the most popular recipes on my blog: Boston Baked Cod with Ritz Cracker Crumbs and Salmon with Passion Fruit Sauce.
If you make this recipe, please give the recipe a rating and/or leave a comment. I’d love to hear from you!
Trout Almondine
Trout Almondine is a French dish of lightly pan-fried trout with a sauce made from
sliced almonds, butter, lemon juice, and parsley. This fancy dinner is ready in
only 25 minutes.
Ingredients
- 2 (8-10 ounce) rainbow trout fillets
- salt and pepper
- 1/3 cup flour
- 2 tablespoons olive oil
- 2 tablespoons salted butter
- 1/2 cup sliced almonds
- juice from 1/2 lemon
- 2 tablespoons chopped fresh parsley
- lemon wedges for serving
Instructions
Season trout with salt and pepper. Spread flour out on a rimmed plate or shallow bowl. Dredge fish in flour on both sides and gently shake off any excess flour.
Heat oil in a large skillet over medium-high heat. Add trout skin-side up and cook for 3 minutes. Carefully flip fillets over and cook for 2-3 more minutes, until cooked through. Remove fish to a plate and tent loosely with aluminum foil.
Pour out any leftover oil and wipe out skillet with a paper towel. Melt butter in skillet over medium heat. Add almonds and cook, stirring often, until the butter starts to brown and the almonds are fragrant, 5-6 minutes. Remove from heat. Stir in lemon juice and parsley.
Place 1 trout fillet on each serving plate. Spoon half of almond sauce over each fillet. Serve with lemon wedges.
Bon Appétit!
Delicious, recipe is a keeper!
Easy to follow – very tasty. I would use less lemon juice for 2 fillets – but my husband was very happy with it. Thanks for sharing!
I used twice the almonds and butter and lemon juice. The sauce is delicious, so the more the merrier.
Made this and it was absolutely delicious! Will definitely make it again!
This looks great. One question: As a diabetic I’m leery of cooking with butter, especially salted butter. Is there a substitute that anyone can recommend?
People with diabetes are at an increased risk for heart disease, so limiting saturated fat is recommended. Try replacing butter with healthier oils, such as olive or avocado. Other options for getting rid of the butter in recipes include using pumpkin puree, Greek yogurt, avocado or nut butters.
My husband keeps going on about how amazing dinner was this evening. The only thing I changed was I added mushrooms to the almond sauce. Amazing! Thanks for sharing.
My boss is a fisherman and I used this recipe last night for steelhead trout and it was fabulous. The sauce was delicious with steamed broccoli too.