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Classic Trout Almondine
Traditional dish · French
A timeless French classic featuring pan-seared trout fillets topped with a rich brown butter sauce, toasted almonds, and fresh lemon. Simple yet elegant.
Ingredients
- Trout fillets4 (6 oz each)
- Unsalted butter6 tablespoons
- Slivered almonds1/2 cup
- Lemon1, juiced and cut into wedges
- Fresh parsley2 tablespoons, chopped
- All-purpose flour2 tablespoons
- Saltto taste
- Black pepperto taste
Steps
- 1
Pat the trout fillets dry with paper towels. Season both sides generously with salt and pepper.
- 2
Lightly dredge the trout fillets in flour, shaking off any excess.
- 3
In a large skillet, melt 4 tablespoons of butter over medium-high heat. Once melted and slightly foamy, add the trout fillets, skin-side down if applicable. Sear for 3-4 minutes per side, until golden brown and cooked through. Remove trout from the skillet and set aside.
- 4
Reduce heat to medium. Add the remaining 2 tablespoons of butter to the skillet. Cook, swirling occasionally, until the butter turns a nutty brown color and smells fragrant. Be careful not to burn it.
- 5
Add the slivered almonds to the brown butter and cook for 1-2 minutes, stirring, until lightly toasted and fragrant.
- 6
Stir in the lemon juice and chopped parsley into the brown butter sauce. Season with a pinch of salt and pepper if needed.
- 7
Place the cooked trout fillets on serving plates. Spoon the brown butter almondine sauce over the top of each fillet. Garnish with extra parsley and serve immediately with lemon wedges.
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