Trout Almondine
Trout fillets pan-fried for 6 minutes and finished with a brown butter sauce of toasted almonds, lemon and parsley.
Almondine means with almonds, and the French classic is trout in a nutty brown butter. It is a dish that looks like effort and takes about twelve minutes, because the work is all in the timing of the butter.
Dust the trout lightly with seasoned flour and fry skin-side down in a little oil for 3 minutes, then turn for 2 minutes more. Lift it onto warm plates. Wipe the pan clean of burnt flour before the sauce.
Melt the butter over medium heat and add the almonds. Watch the butter closely: it foams, then turns a nut brown and smells toasty, and the next stage is burnt. That moment takes about 2 minutes.
If your pan runs hot, take it off the heat as soon as the colour turns amber. Add the lemon juice, which will spit, then the parsley. Spoon the almonds and butter over the fish. Serve with boiled potatoes and green beans.
What People Ask
How long does Trout Almondine take to make?
About 22 minutes in total — 10 minutes of preparation and 12 minutes of cooking. The recipe serves 2.
What are the key tips for making Trout Almondine?
Dust with flour lightly. Watch the butter as it browns. If your pan runs hot, take it off the heat at amber. Wipe out the pan before the sauce.
What should I serve with Trout Almondine?
Boiled potatoes; Green beans; Buttered spinach; White wine.
Is Trout Almondine suitable for a special diet?
This recipe is vegetarian, high-protein, low-carb, keto and no added sugar. Those labels are checked against the ingredient list, so a dish is only marked when nothing in it contradicts the claim.
How many calories are in Trout Almondine?
About 605 kcal per serving, with 36 g protein, 14 g carbohydrate and 45 g fat. The figures are calculated from the ingredient list and are an estimate.
How to Make Trout Almondine
Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.
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Mix the flour, salt and pepper and dust the trout lightly.
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Fry the fillets in the oil, skin-side down, for 3 minutes. Turn and cook for 2 minutes more. Lift onto warm plates.
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Wipe the pan, melt the butter over medium heat, add the almonds and cook for 2 minutes until nut brown.
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Add the lemon juice and parsley and spoon over the fish.
A Few Pointers
- Dust with flour lightly.
- Watch the butter as it browns.
- If your pan runs hot, take it off the heat at amber.
- Wipe out the pan before the sauce.
Pairs Well With
Boiled potatoes · Green beans · Buttered spinach · White wine
Storage
Best eaten at once.
The Numbers per Serving
Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.
Reader Reviews
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Written and tested by Turab
One person, one kitchen — no test kitchen, no team. How every recipe on this site is checked before it goes up.
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