Trout Amandine



Trout Amandine

Course: Main Dish
Keyword: Trout Amandine
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  • 2 whole trout pan-dressed, 10-ounce
  • Salt and pepper to taste
  • 1/4 cup all-purpose flour
  • 4 tablespoons butter divided
  • 1/2 cup blanched slivered almonds
  • 2 tablespoons lemon juice
  • 1 tablespoon chopped fresh parsley for garnish


  • Rinse and pat dry trout.
  • Season inside and out with salt and pepper.
  • Dredge trout in flour.
  • Heat 2 tablespoons butter in large skillet over high heat until melted.
  • Add trout and brown both sides.
  • Lower heat to medium and cook 5 minutes on each side or until cooked through.
  • Remove trout to a serving plate and keep warm.
  • Wipe out pan and add remaining butter.
  • Cook butter over medium heat until it just begins to brown.
  • Add almonds and lightly brown them.
  • Pour sauce over fish and sprinkle with lemon juice and parsley.
  • Garnish Trout Amandine with fresh lemon slices if desired.
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