Cook The Book: Trout Amandine – a delicious recipe with milk, flour, trout, Salt, Freshly ground black pepper, butter. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Put the milk into a wide dish. Put the flour and Creole Spices into another wide dish and stir to combine. Season the fish fillets with salt and pepper, dip them into the milk, and dredge in the seasoned flour.
2
Melt 4 tablespoons of the butter in a large skillet over medium-high heat. Add the fillets and cook on each side until golden brown, about 3 minutes per side. Transfer the fish to a serving platter.
3
Add the remaining 4 tablespoons butter to the same skillet over medium-high heat. Swirl the skillet over the heat so that the butter melts evenly and cook until the butter turns brownish, 5-7 minutes. Reduce the heat to medium-low, add the almonds, and cook, stirring gently, until the nuts are toasty brown, about 3 minutes. Add the lemon juice, parsley, and a dash of salt.
4
Spoon the browned butter and almonds over the fish and serve.
454
kcal
Calories
34
g
Fat
31
g
Carbs
9
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 1 cup milk, 1 cup flour, 1 teaspoon, Six 5-7-ounce skinless speckled trout fillets, and more.
Yes, Cook The Book: Trout Amandine falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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