Cajun & Creole

Trout Amandine

Name: Trout Amandine
Total time: 20 min
Yield: 4 servings
Cuisine: Cajun & Creole
Ingredients: 4 fresh speckled trout fillets (or any mild white fish); 1/2 cup all-purpose flour, seasoned with salt and pepper; 1/2 cup unsalted butter (divided); 1/2 cup sliced almonds; 2 tbsp fresh lemon juice, 1 tbsp chopped parsley

Pan-fried Louisiana trout with crisp golden skin, finished with a brown butter and toasted almond sauce — simple, elegant, and a cornerstone of Creole fine dining.

20 minutes

Serves 4

Dinner

Contains common allergens

Fish Dairy Seafood Tree nut Wheat

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Instructions

6 steps

1
Pat the trout fillets dry and dredge them lightly in the seasoned flour, shaking off any excess.

2
Heat 2 tablespoons of butter and 1 tablespoon of oil in a large skillet over medium-high heat.
3
Pan-fry the trout fillets for 2-3 minutes per side until golden brown and cooked through. Transfer to a warm platter.
4
Wipe the skillet clean, then add the remaining butter over medium heat. Let it melt and begin to foam.
5
Add the sliced almonds and cook, swirling the pan constantly, until the almonds are toasted and the butter turns a nutty brown color (be careful not to burn).
6
Remove from heat immediately, stir in the lemon juice and parsley, and pour the frothy brown butter sauce directly over the trout fillets.

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