Trout Almondine: A Classic French Dish with A Nutty Twist
Trout Almondine is a delightful French dish that features tender trout fillets topped with a buttery, almond-infused sauce. The combination of the mild, flaky fish with the crunchy, nutty almonds creates a delectable meal that is both elegant and incredibly satisfying. This dish is perfect for a sophisticated dinner party or a special family meal.
Ingredients:
- 4 trout fillets (about 6 oz each)
- 1/2 cup sliced almonds
- 1/2 cup all-purpose flour
- Salt and pepper to taste
- 4 tablespoons unsalted butter, divided
- 2 tablespoons olive oil
- 1 lemon, juiced
- 2 tablespoons fresh parsley, chopped
Instructions:
- Begin by patting the trout fillets dry with paper towels. Season both sides of each fillet with salt and pepper.
- Place the flour in a shallow dish. Dredge each fillet in the flour, shaking off any excess.
- In a large skillet, heat 2 tablespoons of butter and the olive oil over medium-high heat.
- Add the trout fillets to the skillet, skin side down if the fillets have skin. Cook for about 3-4 minutes per side, or until the fish is golden brown and cooked through. Remove the fillets from the skillet and transfer them to a warmed plate.
- Reduce the heat to medium and add the remaining 2 tablespoons of butter to the skillet. Once the butter has melted, add the sliced almonds and cook until they are golden brown, about 2-3 minutes. Be sure to stir frequently to prevent burning.
- Stir in the lemon juice and chopped parsley, then pour the almond-butter sauce over the trout fillets.
- Serve immediately with your choice of side dishes, such as steamed vegetables, sautéed spinach, or roasted potatoes. Enjoy your elegant and delicious Trout Almondine!