🐟 Trout Amandine
Trout amandine is a classic French fish dish: trout fillets pan-fried in butter until golden, then topped with flaked almonds toasted in the same butter, a squeeze of lemon and chopped parsley. The fish is delicate and flaky, while the almonds add crunch and a nutty, browned-butter flavour. It is usually served hot with boiled potatoes or green vegetables.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 2 trout fillets (about 300 g)
- 30 g butter
- 30 g flaked almonds
- 1/2 lemon, juiced
- 1 tbsp chopped parsley
- Salt and pepper
Method
- Pat the trout dry and season with salt and pepper.
- Melt half the butter in a pan and cook the fillets skin side down for 3–4 minutes, then turn for 1–2 minutes; transfer to plates.
- Add the remaining butter and the almonds to the pan and cook until golden.
- Stir in the lemon juice and parsley and spoon over the fish.
How to make it lighter
- Use about 10 g butter per portion; most of the fat in the dish comes from butter and almonds.
- Keep the almonds to about 10–15 g per plate.
- Serve with steamed green beans or a salad instead of fried potatoes.
History
Fish served 'amandine', with almonds browned in butter, is a technique of classic French cuisine. Trout amandine also became a signature dish of New Orleans restaurants in the 20th century.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →