Trout Almondine: A Classic French Dish with A Nutty Twist

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:

1. Begin by patting the trout fillets dry with paper towels. Season both sides of each fillet with salt and pepper.
2. Place the flour in a shallow dish. Dredge each fillet in the flour, shaking off any excess.
3. In a large skillet, heat 2 tablespoons of butter and the olive oil over medium-high heat.
4. 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.
5. 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.
6. Stir in the lemon juice and chopped parsley, then pour the almond-butter sauce over the trout fillets.
7. Serve immediately with your choice of side dishes, such as steamed vegetables, sautéed spinach, or roasted potatoes. Enjoy your elegant and delicious Trout Almondine!