Trout Amandine
Trout fillets dusted in almond flour and pan-fried golden, finished with browned butter, toasted almonds, lemon, and parsley over peppery watercress.
Why you'll love Trout Amandine
Trout amandine is a French bistro classic that New Orleans made its own: delicate fillets fried in butter and spooned over with more butter, browned with sliced almonds until both turn golden and nutty, then sharpened with lemon. This version dusts the fish in almond flour, which browns into a thin, crisp crust and doubles the almond flavor of the sauce.
Trout fillets are thin, so the whole dinner moves fast. The almond flour goes on the flesh side only, where it seals the surface and crisps against the hot pan, while the skin side cooks in its own fat. Almond flour browns faster than wheat flour, so medium heat gives the crust time to turn golden as the fish cooks through. The amandine sauce is made in the same skillet in about three minutes: butter foams, the almonds toast in it, the butter turns brown and fragrant, and lemon juice stops it right there.
Spring is when the first watercress shows up at the market, and its peppery bite under the fish is the perfect foil for the brown butter. The whole plate comes together in about 35 minutes.
Quick overview: This Trout Amandine takes 15 min of hands-on time and about 35 min in all and makes 4 servings, each 1 large fillet with watercress. You'll need a skillet.
Ingredients
- 4 skin-on trout fillets (about 6 oz each)
- 3/4 tsp fine sea salt, divided
- freshly ground black pepper
- 1/3 cup almond flour
- 2 tbsp avocado oil
- 5 tbsp butter, divided
- 1/2 cup sliced almonds
- 2 tbsp plus 2 tsp fresh lemon juice, divided, plus wedges to serve
- 3 tbsp chopped flat-leaf parsley
- 2 bunches watercress (about 6 oz), thick stems trimmed
- 1 small shallot, very thinly sliced
- 1 tbsp extra-virgin olive oil
Instructions
- Dry and season the fish: Pat the trout very dry on both sides with paper towels and run your fingers over the flesh to find and pull any pin bones. Season the flesh side with 1/2 teaspoon of the salt and the pepper. A dry surface lets the almond flour cling in a thin, even layer and fry crisp in place of turning gummy.
- Dredge: Spread the almond flour on a plate and press the flesh side of each fillet into it, then lift it and shake off the excess. Leave the skin side bare; it crisps on its own.
- Pan-fry: Heat the avocado oil and 1 tablespoon of the butter in a large skillet over medium heat until the butter foams. Lay in two fillets, flesh side down, and cook without moving for 3 minutes, until the crust is golden. Turn them with a thin spatula and cook skin side down for 2 to 3 minutes more, until the fish flakes easily and reads 145°F (63°C) in the thickest part. Move them to a warm platter and cook the other two the same way.
- Dress the watercress: While the second batch cooks, toss the watercress and shallot with the olive oil, 2 teaspoons of the lemon juice, and the remaining 1/4 teaspoon of salt. Divide it among four plates.
- Make the amandine butter: Pour off the oil, wipe the skillet out with a paper towel to remove any dark bits of almond flour, and return it to medium heat with the remaining 4 tablespoons of butter. When it foams, add the sliced almonds and stir for 2 to 3 minutes, until the almonds are golden and the butter turns a nutty brown and smells like toasted hazelnuts. Take the pan off the heat and add the remaining 2 tablespoons of lemon juice, which sizzles and stops the butter from darkening further, then stir in the parsley.
- Serve: Set a fillet over each pile of watercress and spoon the almonds and browned butter over the top. Serve right away with lemon wedges.
Storage and leftovers
Trout amandine is at its best straight from the pan. Refrigerate leftover fish and almond butter in a sealed container for up to 2 days, and keep the dressed watercress out of it, since it wilts within an hour.
Warm leftover fillets in a covered skillet over low heat for a few minutes, or flake them cold over greens with a squeeze of lemon. Cooked trout turns dry and crumbly once frozen, so this one stays in the refrigerator.
Variations
- Whole trout: Use two whole trout, gutted and opened flat, and cook them 4 minutes on the flesh side and 3 to 4 on the skin side.
- Arctic char: Use arctic char fillets, cooking a minute longer for their thickness.
- Hazelnut: Use chopped hazelnuts in place of the sliced almonds for a deeper, toastier sauce.
- With capers: Add a tablespoon of rinsed capers to the butter with the lemon juice for a briny finish.
Notes and tips
- Pull the pin bones: Run a finger down the center of each fillet and pull any small bones with tweezers or needle-nose pliers before you season.
- Fry in two batches: Four fillets crowd a skillet and steam. Two at a time keeps the pan hot and the crust crisp.
- Watch the butter: Browned butter turns from nutty to scorched quickly. As soon as it smells toasty and the almonds are golden, take it off the heat and add the lemon.
- Buy it fresh or frozen: Rainbow trout is sold fresh at most fish counters and frozen in many stores. Thaw frozen fillets overnight in the refrigerator.
Nutrition and mindful eating
- Trout brings a full serving of protein and the long-chain omega-3 fats, and its mild flavor makes it a gentle place to start for anyone new to fish.
- Almonds and almond flour add crunch, fiber, vitamin E, and more real fat, and butter carries their toasted flavor across the plate.
- Watercress is a peppery cruciferous green with vitamin C, vitamin K, and vitamin A, and its bite keeps a rich sauce tasting fresh.
- Lemon brightens every forkful, so the plate tastes balanced with only a modest amount of salt.
- As you eat, notice the crisp crust, the nutty butter, and the sharp greens together, and check in later in the evening: a dinner like this should leave you comfortably full for 4 hours or more, with no pull toward something sweet afterward.
Frequently asked questions
Have a question about this Trout Amandine? Start here, with the questions people ask most.
What does amandine mean?
It is French for prepared with almonds, usually sliced almonds toasted in butter and spooned over fish or vegetables.
Can I use other fish?
Yes. Thin fillets of arctic char, flounder, or sole all work. Cook thinner fillets a minute less per side.
Why almond flour?
It coats the fish in a thin crust that browns beautifully, and it carries the almond flavor through the whole dish. Shake off the excess so the coating stays light.
How do I know the trout is done?
The flesh turns opaque and flakes easily with a fork at the thickest point, and an instant-read thermometer reads 145°F (63°C).
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