Trout Almondine, also known as “Truite Amandine” in French, is a timeless classic that hails from the heart of French cuisine. This delectable dish features tender trout fillets adorned with toasted almonds, bathed in a rich, lemony butter sauce. With its rich history, delightful taste, and quick preparation, there’s no reason not to give this Easy Trout Almondine with Capers a try!
WHAT IS TROUT ALMONDINE?
Trout Almondine is believed to have originated in France, particularly in the culinary region of Lyon. This classic French dish can be found on the menus of many upscale French restaurants. As fancy as this fish preparation appears, it’s actually quite easy to make at home.
Trout has a very mild flavor, and cooks rather quickly. This Easy Trout Almondine recipe can be prepared with whole trout, or trout filets. Most whole trout you find at fish markets or grocery stores are cleaned and deboned. If not, ask you fishmonger to do so.
The skin of trout is often left on when preparing dishes to help protect the delicate flesh from overcooking or falling apart during the cooking process. It acts as a natural barrier, helping to maintain the fish’s integrity. Trout skin is edible, nutritious and provides a crispy texture element to the final presentation.
The lemon butter sauce, known as meunière, comes together in minutes. Meunière sauce is celebrated for its simplicity, allowing the quality of the fish to shine through while providing a delightful blend of buttery richness and citrusy brightness.
Although not traditional, this preparation includes briny capers. However, feel free to leave them out.
Can I use another fish?
Trout is typically used in this classic French fish dish. However, if you are unable to locate trout; flounder, cod or sole are great alternatives. In fact, try my Easy Pan-Fried Cod with Lemon Butter Sauce recipe
WHY MAKE TROUT ALMONDINE AT HOME
- Elevated Dining: Impress your guests or loved ones with a restaurant-quality dish right at home.
- Flavor: The combination of delicate trout, nutty almonds, and rich butter sauce creates an unforgettable dining experience.
- Quick and Easy: Despite its gourmet reputation, this trout dish is surprisingly easy to prepare, making it perfect for weeknight dinners and special occasions alike.
TIPS FOR SUCCESS
- Use fresh trout for the best flavor and texture.
- Be cautious not to overcook the fish; it should be tender and flaky.
- Toast the almonds just until they release their aroma to avoid burning.
- Use fresh lemon juice
HOW TO PREPARE TROUT ALMONDINE WITH CAPERS
This Easy Trout Almondine recipe comes together rather quickly. It’s important to have all of the ingredients prepped in advance.
Rinse the trout filets and pat dry. Sprinkle with a touch of salt. On a plate, combine the flour, salt, black pepper and paprika. Heat to medium/medium-high, the clarified butter or oil in a cast iron, or non-stick pan. Dredge both the flesh and skin side of each trout filet in the flour mixture.
Place the filets in the pan. Do not overcrowd the pan. Allow to cook/sear for about three to four minutes. Flip with a fish spatula. Sear for another minute, or two. Remove the fish and reserve on a warm plate or platter.
Clean the pan. Add the butter. Once the butter starts to foam, add the sliced almonds. Tend to the pan as the almonds are browning. Keep stirring as they can burn rather quickly. Once the nuts have browned nicely, remove the pan from the heat. Add in the capers (optional), fresh parsley and lemon juice.
Taste for salt. Spoon the nutty meunière sauce onto the trout. Serve immediately!
WHAT TO SERVE WITH TROUT ALMONDINE
Trout Almondine is a versatile and flavorful dish that pairs well with a variety of side dishes to create a balanced and satisfying meal. Here are some excellent options to serve alongside this easy fish dish:
- haricot vert (French green beans) or asparagus
- herb roasted or mashed potatoes
- sautéed spinach or swiss chard
- rice pilaf
If you find yourself with leftover Trout Almondine, simply store it in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm it in a skillet over low heat, adding a touch of butter or broth to revive the sauce’s creaminess.Print
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