Description
Trout Almondine is a classic French dish featuring pan-seared trout fillets topped with a buttery, toasted almond sauce. It’s light, flavorful, and perfect for a quick yet elegant meal.
Ingredients
Scale
- 2 trout fillets, skin-on
- ½ cup sliced almonds
- 4 tbsp unsalted butter
- 1 tbsp olive oil
- 1 tbsp lemon juice
- 2 tbsp all-purpose flour (optional, for dredging)
- Salt and black pepper, to taste
- 2 tbsp fresh parsley, chopped
- Lemon wedges, for serving
Instructions
- Prepare the Trout: Pat the trout fillets dry and season with salt and black pepper. If using flour, lightly dredge the fillets for a crispy finish.
- Cook the Trout: Heat olive oil and 2 tbsp butter in a skillet over medium-high heat. Place the fillets skin-side down and cook for 3-4 minutes until crispy. Flip and cook for another 2 minutes. Transfer to a plate.
- Make the Almondine Sauce: In the same pan, reduce heat to medium, add the remaining butter, and toast the almonds until golden brown (about 2 minutes). Stir in lemon juice and parsley.
- Assemble & Serve: Pour the almond butter sauce over the trout fillets and serve immediately with lemon wedges.
Notes
- Substitute trout with tilapia or sole if preferred.
- Serve with rice, roasted vegetables, or a fresh green salad.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Pan-seared
- Cuisine: French
Keywords: Trout Almondine, Almond Butter Sauce, French Cuisine