Trout Amandine

Mar 12, 2019

Since lent has started and many will be eating fish on Fridays, I thought I would share one of my favorite fish dishes.

Credit Justin Fox Burks

When I think of trout amandine, I recall my grandmother.  When I was a little girl and would visit her in New Orleans, we would get all dressed up and she would take me out to eat for trout amandine at her favorite restaurant.  I wish I knew the name of the restaurant so I could now take my girls, but at least I can treat them to this delicious dish at home with this surprisingly easy recipe.

Some restaurants prepare this dish with whole trout but I prefer to use skinless trout filets. Filets with the skin on work as well if that is all your market offers. Also keep in mind this recipe works well with any light flakey fish. I have often substituted tilapia and sole when my market was out of trout.

Trout amandine is traditionally dredged in flour to help it nicely brown with a light crust.  Dip the fish in milk to help the flour adhere to the filet.  Do not use an egg wash or double dredge in cornmeal as you would when making a battered fried fish.  This dish was not meant to a have a thick, crunchy crust.

Be careful not to overcrowd the pan when cooking. You want the fish to brown and cook through evenly. When cooking for my family of four, I cook the fish in two batches.

The butter sauce is what makes this dish. Be patient and take your time swirling the butter in the pan just until the butter starts to brown. It’s ready when it gives off a nutty aroma.  Add the almonds and lemon juice for the finishing touch.

This is Jennifer Chandler with The Weekly Dish. Bon Appetit.

Trout Amandine

  • 1/2 cup 2% or whole milk
  • 1/2 cup all-purpose flour
  • 4 trout filets (5 to 6 ounces each)
  • Kosher salt and freshly ground black pepper
  • 1/2 cup unsalted butter (1 stick), divided
  • 1/2 cup sliced almonds
  • Juice of 1 lemon

Place the milk in one shallow bowl and the flour in another shallow bowl. Generously season the fish with salt and pepper.  Dip the fish in the milk, shaking off the excess. Then lightly dredge both sides of the fish in the flour, shaking off the excess.

In a large skillet over medium-high heat, melt 4 tablespoons of the butter. In two batches as to not over-crowd the pan, cook the fish until golden brown on both sides and cooked through, about 3 minutes per side. Transfer the fish to a plate and tent with foil to keep warm.

For the sauce, add the remaining 4 tablespoons butter to the pan and cook over medium-high heat, stirring with a wooden spoon to scrape up the browned bits from the bottom, until the butter stops foaming and begins to brown, about 3 minutes. Reduce the heat to low and stir in the almonds and cook until warmed through, about 1 to 2 minutes. Add the lemon juice and season with salt and pepper to taste.

To serve, place a piece of fish on each plate and spoon the sauce over the top.

Serves 4.

Reprinted with permission from The Southern Pantry Cookbook by Jennifer Chandler.