Fine dining meets weeknight dinner in this classic Trout Almondine recipe that’s easy to prepare but will make you feel like a Michelin star chef! Perfectly pan-fried fish served with a buttery sauce featuring toasted almonds, lemon, and parsley – it’s a showstopper!
If you’re craving a five star seafood dinner but aren’t necessarily a Michelin star home chef, this Trout Almondine is the recipe for you! This upscale seafood dish is surprisingly easy to make with simple ingredients that you probably already have on hand. Treat yourself to a fine meal by making this easy trout dinner tonight!
What is Trout Almondine?
Trout almondine is a classic French dish and the term “almondine” is the anglicized version of amandine, which means “almonds” in French. This fine dining seafood dish is now commonly found on the menus of upscale French restaurants throughout the world and even in restaurants throughout Louisiana where it has become a staple of Cajun cooking.
The star of the dish is the sauce, known in French as meunière. Fish filets are dredged in flour, pan-fried, and then served with a buttery sauce featuring toasted almonds, fresh lemon juice, and parsley. This famous dish is a wonderful play of contrasting flavors and textures.
When most of think of fine dining, we often visualize fancy recipes that are finicky to make and are created using an expansive list of ingredients. With Trout Almondine, however, you have an upscale restaurant classic that not only has a short ingredient list but it also easy to make. Even a beginning cook can tackle this dish with confidence and create something that dinner guests will praise!
What Kind of Fish Can I Use?
The classic fish is trout. Trout has a mild flavor so if you’re concerned about that dreaded “fishy” taste then trout is a great choice. Trout almondine can be made with trout filets or the whole trout. You’ll find it served both ways in restaurants. If you prefer filets and are experienced in filleting fish, you can readily find whole trout at the supermarket. You can also easily find “how to filet fish” tutorials on YouTube.
Alternatively, there are several other types of fish that are great for almondine. You can also use cod, halibut, mackerel, sole, flounder, or tilapia.
What to Serve With Trout Almondine
Traditional sides include steamed haricots verts (French green beans) and fingerling or small potatoes with butter. Other great pairings include a simple leafy green salad and some rustic crusty bread you can use to mop up that phenomenal sauce.
Alternatively you can also serve it with the following:
- Zucchini Au Gratin with Rice – Bonjour! Keep things French with this delicious zucchini side dish. It has both veggies and rice, which will perfectly round out the meal.
- Chilled Aspargus with Lemon-Dijon Vinaigrette – I’ve always found that most fish entrees are delicious when paired with a vegetable like fresh asparagus. This chilled side dish is a wonderful accompaniment to the warm trout entree. It’s a great way to keep things light and fresh.
- Roasted Brussels Sprouts with Balsamic Reduction – These roasted brussels are lightly browned on the outside, giving a great amount of flavor to the veggies. When they’re topped with the balsamic reduction, they’re unforgettably delish.
Tips for Making the Best Trout Almondine
- Avoid overcooking the trout! When cooked for too long, the trout will dry out quickly and result in a flaky, dry mess. You can use a meat thermometer to help check for doneness and to avoid overcooking it. Once the meat reaches at least 145°F, the fish is cooked and safe to eat.
- Try your best to buy fresh trout, not frozen. It really makes all the difference. Frozen trout doesn’t pan sear nearly as well as fresh, even when it’s thawed. Whether you buy the fish from a local fish market or a grocery store, make sure it’s freshly caught.
- When using lemon juice, use the same advice as I gave for the fish – use FRESH lemon juice! Again, it makes such a noticeable difference. Using the store-bought bottled stuff just doesn’t provide the same tangy, zesty, vibrantly fresh flavor.
Trout Almondine Recipe
Let’s get started!
Using a dry pan heated over medium-high heat, toast the sliced almonds on both sides until lightly browned. Be careful not to scorch them or they will be bitter.
Set aside until ready to use.
Prepare the fish.
As mentioned above, trout almondine is both commonly served with whole trout as well as with filets. We’re making our trout almondine with filets. (There are numerous tutorials on YouTube on how to de-bone and filet trout.)
Sprinkle both sides of the fish filets with salt and freshly ground black pepper.
Place the flour in a shallow dish and dredge both sides of the filets in the flour. Shake off the excess flour.
Heat the oil in a non-stick skillet over medium-high heat. Fry the fish filets, skin side down first, until the skins are generously browned. Carefully turn the fish filets over and cook the other side until the fish is done (the USDA recommends 145 degrees F. You can also test it by sticking a fork into the thickest part at an angle and give it a gentle twist so you can see into the flesh. Once the fish is opaque and has lost its translucent appearance is done.) Be careful not to overcook the fish or it will be dry.
Transfer the fish to a warm plate and tent with foil while you prepare the sauce.
Next let’s make that fabulous meunière sauce!
Melt the butter in the same pan. Stir in the lemon juice.
Stir in the parsley and the toasted sliced almonds.
Stir to combine and coat the almonds. Add salt and pepper to taste.
Place the two trout filets on each plate (or one large filet) and spoon some of the sauce over the filets.
And that’s all there’s to it. Your five-star meal is ready to serve!
Serve immediately and enjoy!
If you’re craving more delicious French cuisine, be sure to also check out my recipes for Remoulade, Beef Bourgignon, French Lentil Stew, French Beef Stew with Old-Fashioned Vegetables, Pork Rilettes, French Almond Plum Cake, and our irresistible chocolate Pot de Crème!
Be sure to try some of our other favorite seafood recipes:
- Pecan-Crusted Salmon with Bacon Fat Maple Glaze
- Fish Cakes
- Lemon Garlic Shrimp Scampi
- Fish and Chips
- 1/2 cup sliced almonds
- 8 3-4 oz trout filets (or four 6-8 ounce filets) (can also use cod, halibut, mackerel, sole, flounder, or tilapia)
- salt and freshly ground black pepper
- 3/4 cup all-purpose flour
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- For the Sauce:
- 8 tablespoons unsalted butter
- 1/4 cup freshly squeezed lemon juice
- 1/3 cup chopped fresh parsley
- Using a dry pan heated over medium-high heat, toast the sliced almonds on both sides until lightly browned. Be careful not to scorch them or they will be bitter. Set aside until ready to use.
- Sprinkle both sides of the fish filets with salt and freshly ground black pepper.Place the flour in a shallow dish and dredge both sides of the filets in the flour. Shake off the excess flour.Heat the oil and 1 tablespoon butter in a non-stick skillet over medium-high heat. Fry the fish filets in batches, skin side down, until the skins are nicely browned. Carefully turn the fish filets over and cook the other side until the fish is done (the USDA recommends 145 degrees F. You can also test it by sticking a fork into the thickest part at an angle and give it a gentle twist so you can see into the flesh. Once the fish is opaque and has lost its translucent appearance is done.) Be careful not to overcook the fish or it will be dry.Transfer the fish to a warm plate and tent with foil while you prepare the sauce.
- To make the sauce: Melt the butter in the same pan. Stir in the lemon juice, parsley and the toasted sliced almonds. Add salt and pepper to taste. Place two filets on each plate (or one large filet) and spoon some sauce over each filet. Serve immediately.