Trout amandine

Name: Trout amandine
Prep time: 10 min
Cook time: 8 min
Yield: 2
Cuisine: American
Ingredients: 2 stocker rainbow trout, butterflied and boned (or 4 skin-on fillets); ⅓ cup all-purpose flour (or fine almond flour); ½ tsp kosher salt; ¼ tsp white or black pepper; 4 tbsp unsalted butter, divided; 1 tbsp neutral oil; ⅓ cup sliced blanched almonds; 2 tbsp fresh lemon juice; 2 tbsp flat-leaf parsley, finely chopped

Trout amandine is a French standard: fish dusted in flour, then spooned with brown butter and toasted almonds. The sauce is the whole trick.

Watch the butter as it goes from yellow to nutty and brown, then add the lemon off the heat. A stocked rainbow is mild, so the nutty butter is what you taste.

About 20 min. Serves 2.

Ingredients

2 stocker rainbow trout, butterflied and boned (or 4 skin-on fillets)
⅓ cup all-purpose flour (or fine almond flour)
½ tsp kosher salt
¼ tsp white or black pepper
4 tbsp unsalted butter, divided
1 tbsp neutral oil
⅓ cup sliced blanched almonds
2 tbsp fresh lemon juice
2 tbsp flat-leaf parsley, finely chopped

Method

Mix the flour, salt and pepper on a plate. Press the fish into it on both sides and shake off the extra.
Heat 1 tbsp of the butter and the oil in a large skillet over medium-high. Cook the fish skin side down for 3 minutes, turn it and cook 2 minutes more, until golden. Move it to warm plates.
Wipe out the pan and turn the heat to medium. Add the other 3 tbsp butter and the almonds and stir for 2 to 3 minutes, until the butter smells nutty and turns brown and the almonds are golden.
Take the pan off the heat. Stir in the lemon juice, which will bubble up, then the parsley, and spoon the sauce over the fish.

Notes

Brown butter goes from brown to burnt quickly. Pull the pan off the heat the moment it smells nutty.
Cook fish to 145°F in the thickest part, which is the FDA’s temperature for fish. Check with a thermometer.
Stocked rainbows are small, so plan on about one fish per person. Our keeping guide covers the daily limit.
TPWD lists consumption advisories for some Texas waters. If you caught the fish, check the advisories for that water before you cook it.

Sources: FDA: Selecting and Serving Fresh and Frozen Seafood Safely (content current as of Mar. 5, 2024), TPWD: Fish Consumption Bans and Advisories.

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