Trout Almondine
About this Recipe
By: Sarah McCleary
Trout Almondine is a classic French dish, made with beurre noisette and almonds. I use whole Rainbow Trout in this recipe. The result is juicy pink flesh, crunchy toasted almonds, and a decadent easy to master French sauce of browned butter and lemon.
Ingredients
- 2 Rainbow trout | cleaned and descaled
- 35 grams (¼ cup) plain/all purpose flour
- salt & pepper
- 135 grams (4.8 oz) butter |unsalted, cold, & cut into small cubes
- 85 grams (½ cup) natural almonds | coarsely chopped
- 1 lemon | juice only
RECIPE NOTES
USING FILLETS INSTEAD OF WHOLE FISH
Follow this recipe but replace the whole fish with trout fillets. Cooking time will depend on the thickness of the fish fillets. As with the whole fish, you only want to flip the fish fillets in the pan once. Cook fillets skin side down, or if the skin has been removed, place the side the skin was on down in the pan first. Once the fillets have brown on the bottom side, flip, and continue cooking until the fish is just done. Continue as per the above recipe for the sauce and serving.
Step by Step Instructions
Step 1
In a large shallow dish place flour, and season generously with salt and pepper.
Step 2
Place the Rainbow trout in the dish and dust lightly with the seasoned flour. Shake off excess flour and place trout on a plate.
Step 3
Place a large frying pan over medium heat. Depending on the size of your pan you may need to cook one fish at a time.
Step 4
Place 50 grams (1.8 oz) of butter in the frying pan. Once it has melted and started to foam add the trout.
Step 5
Cook for 5 minutes until the trout has browned and just cooked through. Turn the fish over in the pan and repeat on the other side.
Step 6
Once the trout has been cooked remove it from the pan and place it on a serving plate. Cover with foil and keep warm.
Step 7
Place a separate medium size frying pan over medium heat. Place the remaining 85 grams (3oz) of butter in the pan.
Step 8
Once the butter has melted and is foaming add the almonds. Cook the almonds, stirring and flipping them with a spatula, for around 5 minutes until the almonds are golden and butter is browned.
Step 9
Add lemon juice to the butter almond sauce and stir well. Taste and season with salt if needed
Step 10
Spoon almonds and butter sauce over the top of the trout. Serve immediately.
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