A classic and delicious way to prepare trout.

Advertisement

Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified

Directions

  • Rinse and pat dry trout. Season inside and out with salt and pepper to taste. Dredge trout in flour.

    Advertisement
  • 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.

  • Wipe out pan and add 2 tablespoons butter. Cook butter over medium heat until it just begins to brown. Add the almonds and brown.

  • Pour sauce and almonds over fish and sprinkle with lemon juice and parsley. Garnish with fresh lemon slices.

Nutrition Facts

854 calories; 55.6 g total fat; 223 mg cholesterol; 315 mg sodium. 24.4 g carbohydrates; 66.4 g protein; Full Nutrition

Reviews (93)

Read More Reviews
128 Ratings
  • 5 star values: 93
  • 4 star values: 27
  • 3 star values: 5
  • 2 star values: 2
  • 1 star values: 1
Rating: 5 stars
06/20/2006
Lovely! I'm becoming a big fan of trout. SEANZILLA: 'Amandine' is right it means "garnished with almonds." Almondine isn't a word in the dictionary. Read More
(64)
Rating: 5 stars
10/15/2007
After reading the reviews I was wondering how such a simple recipe could rate so many 5 star reviews. I guess sometimes simplicity is best because this is truly wonderful. I cooked 2 large fillets (and used less than half the butter) and very lightly floured them. DH isn't a big fish eater unless he orders it in a restaurant where it comes covered with a rich sauce but he told me 3 times during dinner how much he liked this. Thanks for the wonderful Trout Amandine recipe. Read More
(48)
Rating: 5 stars
07/18/2003
This deserves more than 5 stars it was the BEST fish I have ever had! I normally don't even like fish but my husband brought home some trout so I got this recipe for him to use and I could not believe how good this was!! We are having it again this week - Thank you so much for this recipe it has made a fish lover out of me!! Read More
(42)
Advertisement
Rating: 5 stars
11/12/2007
amandine The French term meaning "garnished with almonds." It's often misspelled "almondine." Read More
(25)
Rating: 5 stars
05/29/2007
Who cares what she calls it. It is her recipe. What matters is that it taste awsome. Read More
(18)
Rating: 5 stars
07/16/2005
Hubby brought home fresh trout and this is an excellent and simple recipe. I use clarified butter whenever possible and it works great in this recipe. I also used sliced almonds and they were wonderful in this dish. Note to seanzilla: a man dine: Prepared or garnished with almonds: swordfish amandine. Read More
(17)
Advertisement
Rating: 1 stars
06/12/2005
It's "Almondine" not "amandine". Hence the almonds.... Read More
(17)
Rating: 4 stars
02/21/2007
Just made this recipe tonight - didn't think much of it while making it but surprisingly good tasting - my husband loved it - this recipe is a keeper. I still wonder what 'sauce' you mean to add to trout? Some changes I made: I added all the lemon juice (and more) to almonds and butter before topping the trout. Also had to bake in oven for an extra 15 min - didn't seem to cook well stovetop. Couldn't reasonably eat this every week too much butter - wow! Read More
(11)
Rating: 5 stars
04/30/2005
This recipe was a snap to prepare and it came out very good. In my opinion fish recipes are best when kept simple and this was just about as simple as it gets! Read More
(11)