Trout Amandine

November 16, 2013

Trout Amandine
Try this Tasty Trout – pan fried with a brown butter sauce and almonds it’s a classic French and very popular New Orleans dish. Bon Appétit!


2 whole (10 ounce) trout, filleted

salt and pepper to taste

1/4 cup all-purpose flour

4 tablespoons butter

1/2 cup blanched slivered almonds

2 tablespoons lemon juice

1 tablespoon chopped fresh parsley, for garnish

8 slices lemon, for garnish

1. Rinse and pat dry trout. Season inside and out with salt and pepper to taste. Dredge trout in flour.
2. Heat 2 tablespoons butter in large skillet over high heat until melted. Add trout and brown both sides. Lower heat to medium and cook for about 5 minutes on each side or until cooked through. Remove trout to a serving plate and keep warm.
3. Wipe out pan and add 2 tablespoons butter. Cook butter over medium heat until it just begins to brown. Add the almonds and brown.
4. Pour sauce and almonds over fish and sprinkle with lemon juice and parsley. Garnish with fresh lemon slices.

Culinary pleasures and entertaining with friends and family refreshes the soul, revives the spirit, and makes new memories.

(Source: All Recipes)


Leave a Comment

image description

Shop our Boutique

Welcome to Renee’s Boutique, a unique collection of French inspired table top accessories.

shop now
image description

Find a great bottle of wine to bring to your next party or to serve during your next party!

Visit Windsor Oaks

mailing list signup

Join our newsletter to stay up to date with the latest from Renee.