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Delicate trout fillets, pan-seared to a golden brown and draped in a rich, nutty brown butter sauce with toasted almonds. This New Orleans classic is surprisingly quick and elegant, perfect for a special weeknight dinner.
For 4 servings
Prepare the Trout
Pan-Sear the Trout
Make the Amandine Sauce
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Delicate trout fillets, pan-seared to a golden brown and draped in a rich, nutty brown butter sauce with toasted almonds. This New Orleans classic is surprisingly quick and elegant, perfect for a special weeknight dinner.
This cajun_creole recipe takes 25 minutes to prepare and yields 4 servings. At 627.45 calories per serving with 30.56g of protein, it's a beginner-friendly recipe perfect for dinner or lunch.
Serve Immediately
This recipe works beautifully with other delicate white fish like sole, flounder, or tilapia. Adjust cooking time based on fillet thickness.
For a nut-free alternative, omit the almonds and add 1 tablespoon of drained capers along with the lemon juice to create a classic Trout Meunière.
Incorporate other fresh, soft herbs like chives or tarragon along with the parsley for a different aromatic profile.
Trout is an excellent source of EPA and DHA, omega-3 fatty acids that are crucial for supporting brain health, reducing inflammation, and promoting a healthy cardiovascular system.
This dish provides high-quality protein from the trout, which is essential for building and repairing tissues, supporting immune function, and maintaining muscle mass.
Almonds contribute monounsaturated fats, which are known to help lower LDL (bad) cholesterol levels and support overall heart health.
The toasted almonds in the sauce provide a good source of Vitamin E, a powerful antioxidant that helps protect the body's cells from oxidative damage.
A single serving of Trout Amandine contains approximately 650-750 calories, primarily depending on the size of the trout fillet and the exact amount of butter absorbed.
It has both healthy and indulgent aspects. Trout is incredibly healthy, packed with omega-3 fatty acids and lean protein. However, the classic recipe uses a significant amount of butter, making it high in saturated fat and calories. It's best enjoyed in moderation as part of a balanced diet.
Absolutely. This preparation is excellent with other thin, delicate white fish fillets such as sole (the most traditional for Amandine), flounder, branzino, or tilapia.
The keys to crispy fish are: patting the fillets completely dry, getting the pan nice and hot before adding the fish, and most importantly, serving it immediately after you pour the sauce over it.
Trout Amandine is best served fresh to enjoy the crispy texture of the fish. Reheating can make the fish soggy. You can prep ingredients ahead by chopping parsley and measuring out other components to speed up the cooking process.
It pairs wonderfully with simple sides that complement its rich flavor. Steamed green beans (haricots verts), roasted asparagus, boiled new potatoes, or a light rice pilaf are all excellent choices.