Trout Amandine (Trout Almondine) Recipe

Name: Trout Amandine (Trout Almondine)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup milk; 1 cup flour; 1 tablespoon basic creole spices (recipe follows); 4 skinless trout fillets (5-7 ounces each); sea salt; fresh ground black pepper; 8 tablespoons butter; 1/2 cup sliced almonds; 1 lemon, juice of; 2 tablespoons minced fresh parsley; Basic Creole Spices (Makes 1/4 Cup); 1 tablespoon celery salt; 1/2 tablespoon sweet paprika; 1/2 tablespoon coarse sea salt; 1/2 tablespoon fresh ground black pepper; 1/2 tablespoon garlic powder; 1/2 tablespoon onion powder; 1 teaspoon cayenne pepper; 1/4 teaspoon ground allspice

Servings: persons

1 cup milk
1 cup flour
1 tablespoon basic creole spices (recipe follows)
4 skinless trout fillets (5-7 ounces each)
sea salt
fresh ground black pepper
8 tablespoons butter
1/2 cup sliced almonds
1 lemon, juice of
2 tablespoons minced fresh parsley
Basic Creole Spices (Makes 1/4 Cup)
1 tablespoon celery salt
1/2 tablespoon sweet paprika
1/2 tablespoon coarse sea salt
1/2 tablespoon fresh ground black pepper
1/2 tablespoon garlic powder
1/2 tablespoon onion powder
1 teaspoon cayenne pepper
1/4 teaspoon ground allspice

1
To Make Creole Spice Mix: Mix together all spices in a bowl. Transfer the spices to a clean container with a tight-fitting lid. Store up to six months.
2
To Make Trout Amandine: Pour the milk into a breading tray or wide dish. Put the flour and 1 tablespoon Creole Spices into another breading tray and stir to combine. Season the filets with salt and pepper, dip them into the milk and dredge in the seasoned flour.
3
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.
4
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, 3-4 minutes. Reduce the heat to medium-low, add the almonds, and cook, stirring gently, until the nuts are toasty brown, about 2 minutes. Add the lemon juice, parsley, and a dash of salt.
5
Spoon the browned butter and almonds over the fish and serve.

471

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 19 ingredients. The key ingredients include: 1 cup milk, 1 cup flour, 1 tablespoon basic creole spices (recipe follows), 4 skinless trout fillets (5-7 ounces each), and more.

Yes, Trout Amandine (Trout Almondine) 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 (Trout Almondine)

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