Trout Amandine Recipe

Name: Trout Amandine
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup butter; 1/2 cup blanched slivered almond; 3/4 teaspoon salt, divided; 1 tablespoon fresh lemon juice; 3/4 cup all-purpose flour; 1/2 teaspoon pepper; 1/2 teaspoon chopped fresh thyme; 3/4 cup vegetable oil; 6 trout fillets or 6 bass fillets; milk; 2 tablespoons chopped fresh parsley

Servings: persons

1/4 cup butter
1/2 cup blanched slivered almond
3/4 teaspoon salt, divided
1 tablespoon fresh lemon juice
3/4 cup all-purpose flour
1/2 teaspoon pepper
1/2 teaspoon chopped fresh thyme
3/4 cup vegetable oil
6 trout fillets or 6 bass fillets
milk
2 tablespoons chopped fresh parsley

1
Melt butter in a saucepan over medium heat.
2
Saute almonds in butter until golden.
3
Add 1/4 teaspoons salt and lemon juice; remove from heat. Set aside.
4
Combine remaining 1/2 teaspoons salt, flour, pepper, and thyme.
5
Heat oil in a large skillet over medium-high heat.
6
Dip fillets in milk; dredge in flour mixture.
7
Fry fillets, 2 at a time until browned on both sides; drain in paper towels.
8
Remove to a serving dish; drizzle with almond butter sauce, and sprinkle with parsley.

760

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/4 cup butter, 1/2 cup blanched slivered almond, 3/4 teaspoon salt, divided, 1 tablespoon fresh lemon juice, and more.

Yes, 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.

Trout Amandine

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