Trout Amandine

"Trout Amandine should be to American cooks, what Sole Meunière is to the French, a deeply classic and delicious dish of fish, floured, and sautéed in butter, served in it, with parsley and lemon. People have this idea that trout with almonds made its rounds in the 1960's or 1940's at one time or another, and fell out of fancy, however that is a shame because trout with almonds, especially when made with rainbow trout is above repute, and more people at home should fix it in the nice way. This recipe was published in a 1996 issue of Southern Living, where it won best marks."
photo by Tuck Burnette photo by Tuck Burnette
photo by Tuck Burnette
Ready In:
3hrs 20mins
6 fillets




  • Stir together the milk, 1 teaspoon of salt and shakes of tabasco sauce in a 13x9 pan. Wash and dry trout slices. Add to pan, turning to coat, and immersing as well as possible. Cover with plastic film and chill 2-3 hours.
  • Remove trout fillets from milk, put them on a plate, do not dry them, discard milk mixture.
  • Spread flour on another plate, season with pepper.
  • Melt 1/4 cup butter with oil in a heavy skillet.
  • While butter melts, dredge each trout fillet in flour, lightly shaking off excess. When butter is hot, add as many trout fillets as will fit without crowding. Cook about 2 minutes on each side or until golden. Transfer to a sheet pan. Repeat until all of trout has been cooked, if more butter is needed, have more ready, but not from the specified reserved amount.
  • When all of the fish has been cooked, put it on the sheet, cover loosely with foil, and put into a 175 degree oven to keep warm.
  • Put the cup of butter and the almonds into a saucepan with the remaining teaspoon salt. Cook moderately until lightly browned. Stir in the lemon juice and Worchestershire sauce. Cook two minutes. Remove from heat and stir in parsley. Serve over fillets with lemon wedges on warm plates.

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