Chef Rag Mop's Note:
Most trout amandine recipes call for use of fillets and frying with a breading. I think these techniques mask the real flavor of fresh water trout. I prefer to broil the fish and deboning a cooked trout is quite easy and gives the chief a chance to show off. To debone a cooked trout use 2 tablespoons, first using a spoon remove the head & tail of the fish. Then make sure all the skin is cut. Using the spoons with the rounded side to the meat, carefully open the fish in butterfly style. Take the bones from the tail side and with a flourish remove all the bones at once.
My Private Note
Units: US | Metric
- 1Use fresh or frozen trout make sure the fish is fully defrosted.
- 2Make sure the broiler is on and is very hot (preheat).
- 3Tost the almond in about 1 tbs of butter, keep warm.
- 4Cut the lemon into 3 or 6 slices.
- 5Place 1/3 of the lemon in the cavity of each fish.
- 6Line a broiler tray with buttered foil.
- 7Smear a little butter on each side of the fish.
- 8Broil trout for abou 5 minutes.
- 9Turn the fish carefully smear a little more butter and broil for about 5 minutes more.
- 10Ganish the trout with the toasted almods.
- 11If you are deboning add the almonds after the deboning has been done.
Browse Our Top Freshwater Fish Recipes
You Might Also Like...View All Freshwater Fish Recipes
Nutritional Facts for Whole Trout Amandine
Serving Size: 1 (198 g)
Servings Per Recipe: 3
- Amount Per Serving
- % Daily Value
- Calories 379.1
- Calories from Fat 219
- Total Fat 24.3 g
- Saturated Fat 7.1 g
- Cholesterol 111.9 mg
- Sodium 141.1 mg
- Total Carbohydrate 6.2 g
- Dietary Fiber 2.9 g
- Sugars 0.6 g
- Protein 35.9 g