TROUT ALMONDINE
- WineCheeseScallops
- 2 days ago
- 5 min read
Looking for a dinner that feels upscale but takes less than 30 minutes? Our Trout Almondine delivers elegance and flavor with ease. This French-inspired classic features crispy-skinned trout topped with a buttery lemon-almond sauce that’s loaded with golden toasted almonds, fresh parsley, and bright capers. It’s the kind of dish that tastes like it came from a fancy bistro—but you made it at home in one skillet!
Whether you’re trying to impress guests or just want a change from your usual weeknight routine, this recipe will become your new go-to. It’s fresh, flavorful, and full of texture—crispy, nutty, zesty, and buttery in every bite.
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🐟 Trout:
Mild and flaky, trout is the perfect canvas for bold, bright sauces. Rainbow trout filets, often sold boneless and with the skin on, are ideal for pan-searing thanks to their thin profile and delicate texture. Rich in omega-3s and quick to cook, trout makes a heart-healthy alternative to heavier proteins—and the crispy skin? Pure gold when seared just right.
🌰 Sliced Almonds:
These are the star of the “almondine” sauce (also spelled “amandine”), which traditionally features butter-toasted almonds over fish or vegetables. When lightly browned in butter, almonds turn beautifully nutty and aromatic, adding crunch and richness to the dish. Combined with lemon and capers, they elevate the whole recipe to bistro-level deliciousness.
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Recipe Origin | TROUT ALMONDINE
This Trout Almondine was inspired by a dish we ordered at a charming little seafood café during a road trip through Virginia’s wine country. The trout was so crispy and flavorful, and the buttery almond topping added just the right touch of indulgence. We knew we had to recreate it—but with our own little twist. We added briny capers for pop, lots of lemon for brightness, and made sure everything came together in one pan for easy cleanup.
The best part? It tastes like something you’d order at a white-tablecloth restaurant, but it’s easy enough to throw together after work. A crisp glass of white wine on the side, and you’ve got yourself a dreamy dinner.
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Tips, Serving Suggestions, and Storage Advice:
Use skin-on trout for maximum flavor and texture—crispy skin adds a great contrast to the buttery sauce.
Pat the fish dry with paper towels before flouring to help it sear evenly.
Dredge lightly in flour—don’t cake it on. A light dusting creates a golden crust without being gummy.
Flip the fish away from you to avoid hot oil splatter. Safety first!
Wipe out the pan before making the sauce to prevent burnt bits from ruining the flavor.
Toast the almonds gently—they go from golden to burned quickly, so keep an eye on them.
Finish with fresh lemon zest to brighten the whole dish without overpowering the sauce.
Serve over rice pilaf, couscous, or garlicky mashed potatoes for a well-rounded meal.
Pair with a glass of Chardonnay or Sauvignon Blanc to complement the buttery and citrusy notes.
Leftovers can be stored in an airtight container in the fridge for up to 2 days. Reheat gently to avoid overcooking the fish.
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Unique Recipe Qualities:
One-skillet preparation for easy cleanup.
Elegant enough for entertaining, but simple enough for weeknights.
Combines buttery richness with bright citrus.
Adds texture with toasted almonds.
Balanced with the briny punch of capers.
A nod to classic French technique made modern.
Ready in under 30 minutes.
Great way to introduce more fish into your weekly meals.
Customizable—try it with other white fish like cod or snapper.
Pairs beautifully with a range of sides and wines.
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Trout Almondine
Ingredients:
2 trout filets (skin on)
3 tablespoons chopped parsley
1 lemon, zested
1 ½ tablespoons fresh lemon juice
Kosher salt, to taste
Fresh cracked pepper, to taste
4 tablespoons all-purpose flour
1 tablespoon extra virgin olive oil
4 tablespoons unsalted butter, divided
⅓ cup sliced almonds
1 tablespoon drained capers
Instructions:
Pat the trout filets dry and season both sides with salt and pepper. Lightly dredge in flour, shaking off any excess.
Heat a large sauté pan over medium heat. Add the olive oil and 1 tablespoon of butter. Once the butter is bubbling, place the trout filets in the pan, skin side down.
Sear for 3–4 minutes, until the skin is crisp and golden. Carefully flip the filets away from you, and cook for another 3 minutes. Remove the fish and set aside.
Wipe the pan clean with a paper towel to remove excess oil and any browned bits.
Return the pan to medium heat. Add the remaining 3 tablespoons of butter. Once melted, stir in the sliced almonds and cook, stirring, until they are golden and fragrant—about 2–3 minutes.
Turn off the heat. Stir in the lemon juice, capers, chopped parsley, a pinch of salt, and a few cracks of pepper. Mix just to combine.
Spoon the almondine sauce over each trout filet. Finish with a fresh squeeze of lemon and a sprinkle of lemon zest. Serve immediately.
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FAQ:
Can I use a different type of fish?
Yes! Snapper, cod, or tilapia would also work well, but adjust cooking time based on thickness.
What can I use instead of capers?
If you’re not a fan of capers, try chopped green olives or simply omit them—the lemon and almonds still shine on their own.
Do I have to use flour?
You can skip the flour, but it helps create a nice sear and slightly thickens the pan sauce.
Can I make this gluten-free?
Yes! Use a gluten-free flour blend or fine cornmeal for dredging.
What’s the best side dish?
Try herbed rice, roasted potatoes, or even a crisp arugula salad with lemon vinaigrette.
Should I toast the almonds separately?
Toasting them in the butter infuses the sauce with extra flavor, so do it all in the same pan for best results.
Can I make the sauce ahead?
It’s best fresh, but you can prep ingredients ahead—chop herbs, zest the lemon, and have almonds ready to go.
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