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Trout Almondine with Brown Butter Beurre Blanc
85% authentic · French-inspired
A refined take on Trout Almondine, elevating the classic sauce into a rich brown butter beurre blanc, infused with shallots and a hint of white wine.
Ingredients
- Trout fillets4 (6 oz each)
- Unsalted butter8 tablespoons, divided
- Slivered almonds1/3 cup
- Shallot1, finely minced
- Dry white wine1/4 cup
- Heavy cream2 tablespoons
- Lemon1/2, juiced
- Fresh chives1 tablespoon, chopped
- All-purpose flour2 tablespoons
- Saltto taste
- Black pepperto taste
Steps
- 1
Pat trout fillets dry and season with salt and pepper. Dredge lightly in flour.
- 2
Melt 2 tablespoons of butter in a skillet over medium-high heat. Sear trout for 3-4 minutes per side until golden and cooked. Remove and set aside.
- 3
In the same skillet, melt 2 tablespoons of butter over medium heat. Add shallots and sauté until softened, about 2 minutes.
- 4
Deglaze the pan with white wine, scraping up any browned bits. Let it reduce by half.
- 5
Reduce heat to low. Whisk in the heavy cream and lemon juice. Gradually whisk in the remaining 4 tablespoons of butter, one tablespoon at a time, until the sauce is emulsified and slightly thickened. Stir in the toasted almonds and chives. Season with salt and pepper.
- 6
Spoon the brown butter beurre blanc sauce over the trout fillets and serve.
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