Trout Amandine With Creamy Spinach Recipe

Name: Trout Amandine With Creamy Spinach
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 tablespoons unsalted butter; 1 small shallot, thinly sliced; 1 garlic clove, thinly sliced; 2 tablespoons plain unsweetened almond milk; 2 tablespoons heavy cream; 1 bunch of spinach (about 10 cups); Salt; Freshly ground pepper; 2 tablespoons olive oil; Four 6-ounce trout fillets with skin; 1/4 cup sliced almonds; 2 tablespoons chopped parsley; 2 tablespoons fresh lemon juice; 1 small bunch of arugula, leaves torn (about 4 cups)

Servings: persons

5 tablespoons unsalted butter
1 small shallot, thinly sliced
1 garlic clove, thinly sliced
2 tablespoons plain unsweetened almond milk
2 tablespoons heavy cream
1 bunch of spinach (about 10 cups)
Salt
Freshly ground pepper
2 tablespoons olive oil
Four 6-ounce trout fillets with skin
1/4 cup sliced almonds
2 tablespoons chopped parsley
2 tablespoons fresh lemon juice
1 small bunch of arugula, leaves torn (about 4 cups)

1
In a large skillet, melt 1 tablespoon of the butter.
2
Add the shallot and garlic and cook over moderately high heat, stirring, until softened, about 1 minute.
3
Add the almond milk and cream and simmer until slightly thickened and reduced by half, about 4 minutes.
4
Add the spinach and cook, stirring, until wilted, about 3 minutes; season with salt and pepper.
5
Transfer the spinach to a bowl and keep warm.
6
Wipe out the skillet and heat 1 tablespoon of the oil.
7
Season the trout with salt and pepper.
8
Add 2 of the trout fillets to the skillet, skin side down, and cook over moderately high heat until the skin is crisp and golden brown, about 5 minutes.
9
Flip the fillets and cook until the fish is just cooked throughout, about 4 minutes.
10
Transfer to a platter and keep warm.
11
Repeat with the remaining olive oil and trout fillets.
12
Add the remaining 4 tablespoons of butter to the skillet and cook until it just begins to brown, 3 to 4 minutes.
13
Add the almonds and toast them, stirring, until golden brown, about 2 minutes.
14
Stir in the parsley and lemon juice and spoon the sauce over the fish.
15
Top with the arugula and serve at once, with the spinach.

361

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 5 tablespoons unsalted butter, 1 small shallot, thinly sliced, 1 garlic clove, thinly sliced, 2 tablespoons plain unsweetened almond milk, and more.

Yes, Trout Amandine With Creamy Spinach 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.

That's it — enjoy your meal!

Trout Amandine With Creamy Spinach

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions