This Recipe for Trout Almondine combines brown butter and crispy almonds. This delicious combination adds a rich and nutty flavor to the trout. Brown butter is made by cooking butter until the milk solids turn golden brown, resulting in a deep, nutty taste. The sliced almonds, when toasted until crispy, provide a delightful crunch and enhance the overall texture of the dish.
The addition of toasted almonds to fish brings a refreshing and delightful flavor. It’s also one of my favorite recipes, mainly because it’s incredibly quick and easy to prepare.
On the weekends, we find ourselves irresistibly drawn to Napa. The stunning scenery and exquisite dining options make it the perfect destination in the Bay Area for us to unwind and enjoy ourselves.
We have an ongoing adventure of discovering hidden culinary gems and embracing new dining experiences. And one of our favorite French restaurants is located in the quaint town of Yountville.
I had my first trout almondine at Thomas Keller’s restaurant, Bouchon.
The nutty and fragrant brown butter perfectly complements the tender and flavorful trout, and the crispy almonds add an irresistible texture and nuttiness. The brown butter imparts a luxurious richness to the dish, while the crunchy, buttery almonds beautifully coat the trout. This combination creates a truly delightful experience for your taste buds.
It was love at first bite! And I knew that I had to recreate this recipe for trout almondine so we could enjoy it at home.
But before we dig into the preparation of trout almondine, let’s explore some essential aspects of this delectable dish.
How to Brown Butter
To achieve the brown butter, melt the butter in a skillet over medium heat. As the butter melts, it will start to foam. Continue cooking, swirling the skillet occasionally until the foam subsides and you begin to see brown specks at the bottom of the pan. Be careful not to burn the butter, as it can happen quickly. Once you achieve the desired golden brown color and a nutty aroma, please remove it from the heat, and transfer it to a separate bowl.
If you’re not careful, those little butter bits in the brown butter can turn from light brown to black pretty quickly. So, keep a close eye on the butter once it starts browning. This way, you’ll ensure that the butter is cooked just right and doesn’t end up burnt. Better safe than sorry, right?
Why use almond flour rather than regular flour?
Using almond flour instead of regular flour in a trout almondine recipe can be a fantastic option, especially if you’re looking for a gluten-free or low-carb alternative. Almond flour adds a subtle nuttiness to the dish, complementing the flavors of the trout and almonds even more. It also creates a lighter and crispier coating on the fish when cooked.
Here are a few recipe tips
- Almond Flour and Frying – Almond flour tends to brown faster than regular flour, so you may need to adjust the cooking time accordingly.
- Almond Flour and Coating the Fish – Almond flour doesn’t have the same binding properties as regular flour, so it’s helpful to dredge the trout fillets in beaten eggs or another binding agent before coating them with almond flour. We soaked the fish in milk first and then the almond flour, which didn’t stick either.
- Scaling Fish – You’ll have to scale your trout before cooking. I know you don’t want to take the time, but I believe the slimy scales give the dish a strong fishy taste.
- The Freshness of the Trout – It’s essential to start with fresh trout fillets to ensure the best flavor and texture. Look for fillets with a vibrant color, firm texture, and mild, clean smell.
- Optimal Pan Temperature – Preheat your skillet over medium heat before adding the butter. The skillet should be hot enough to cook the fish but not so hot that it burns the butter. To prevent burnt almond flour and fish in subsequent batches, simply use a paper towel to wipe out the pan between frying each batch. This quick step helps maintain the desired flavors and textures throughout the cooking process.
- Monitoring Almond Toasting – While toasting the almonds, keep a close eye on them as they can quickly go from golden to burnt. Stir them frequently to ensure even toasting, and remove them from the oven as soon as they turn a desirable golden brown.
- Frying Trout – Trout is generally a quick-cooking fish, making it ideal for stovetop preparations. The cooking time for trout will depend on various factors, such as the thickness of the fillets and the desired level of doneness. On average, trout fillets usually take 3-4 minutes per side to cook through on medium heat.
- How to Tell When Trout is Cooked – The fish is ready when it turns opaque and easily flakes with a fork.
Do I need to scale my trout?
- Aesthetics: Removing the scales of the trout improves its appearance. Scales can be unappealing when cooked and may stick to the skin, affecting the presentation of the dish.
- Texture: Leaving scales on while cooking can result in a tougher texture, especially if they become overcooked or crispy. By removing the scales, you ensure a smoother and more enjoyable eating experience.
- Flavor: Scales can sometimes trap dirt, debris, or other impurities, which can negatively impact the flavor of the fish. Removing the scales reduces the risk of any unwanted flavors or textures.
- Cooks Evenly: Scaling trout allows for more even cooking. Heat can penetrate the fish more effectively without the scales, ensuring it cooks evenly throughout.
How to scale fish
While scaling trout is not always necessary, it can enhance the overall culinary experience by improving the appearance, texture, and flavor of the fish.
- Begin by gathering the necessary tools. You will need a fish scaler, a dull knife, or the backside of a butter knife. It’s also helpful to have a clean workspace and a bowl of cold water nearby to rinse off the scales.
- Hold the trout firmly by the head with one hand, using a towel or cloth to improve your grip. Make sure the fish is stable and won’t slip out of your hand.
- Take the scaler or knife and position it at the tail end of the trout, with the scales facing away from you.
- Using moderate pressure, scrape the scaler or knife against the grain of the scales towards the head of the fish. The scales should easily come off as you scrape. Continue scraping until you have covered the entire fish.
- Pay special attention to the areas near the belly and the dorsal fin, as scales tend to be more prominent in those regions. Make sure to thoroughly remove scales from these areas.
- Rinse the trout under cold running water or place it in a bowl of water to remove any loose scales. This step helps ensure that all scales are completely removed.
- Once scaled and rinsed, pat the trout dry with a paper towel or a clean cloth.
- At this point, your trout is ready for further preparation according to your recipe. You can proceed with seasoning, stuffing, filleting, or cooking the trout as desired.
Remember to exercise caution while scaling to avoid injuring yourself with the scaler or knife. By following these step-by-step instructions, you’ll be able to effectively scale a trout and prepare it for cooking.
Ingredients you’ll need
Trout almondine requires a handful of delicious ingredients to bring out its flavors. The star of the dish is, of course, the trout itself, known for its delicate and mild taste. Along with the trout, you’ll need butter, almond flour, garlic, salt, white pepper, and sliced almonds to create a delectable almondine sauce and add a delightful crunch.
- Trout – Trout has a mild flavor that just soaks up all the yummy ingredients in trout almondine and blends together perfectly. The trout fillets serve as the centerpiece of the dish.
- Butter – Butter is a key component, contributing richness and a smooth texture to the dish. It serves as the base for the almondine sauce and adds a velvety coating to the trout when browned. The addition of garlic provides a savory note and enhances the overall flavor profile.
- Almond Flour – Almond flour takes the place of traditional flour in this recipe, adding a nutty taste and a gluten-free option. It forms the coating for the trout, providing a light and crispy texture when cooked.
- Salt and White Pepper – Salt and white pepper are used to season the trout and almondine sauce, bringing out the natural flavors of the ingredients and balancing the dish’s taste.
- Sliced Almonds – Sliced almonds are toasted to perfection, adding a delightful crunch and nutty flavor to the finished dish. They serve as a garnish sprinkled over the trout almondine just before serving.
What is a fillet?
I always assumed that a fillet was half a trout, but then for this post, I second-guessed myself. So, I looked it up on the web, and yes, one trout yields two fillets (one from each side).
This recipe calls for four fillets, so that would be two whole trout. In the grocery store, sometimes they come filleted, and that’s the best scenario since it is less work.
How to Make Trout Almondine
Step 1 – Season Trout
Season the trout fillets with salt and pepper on both sides.
Step 2 – Make Almond Flour Mixture
If you like, add seasonings to the almond flour and place it on a plate and set aside for later.
Step 3 – Combine Egg and Milk
Whisk egg and milk together in a medium size bowl and set aside.
Step 3 – Toast Almonds
I toast my almond with 1 tablespoon of melted butter in our toaster oven for a couple of minutes. But if you prefer to toast them on the stove, here’s how to do that. In a large skillet, melt 1 tablespoon of butter over medium heat. Add the sliced almonds and cook until golden brown, stirring frequently to prevent burning. Remove the almonds from the skillet and set aside.
Step 4 – Brown Butter
To brown butter, start by melting unsalted butter in a skillet over medium heat until it fully melts. Continue cooking the butter, swirling the pan occasionally, until it turns a golden brown color and develops a nutty aroma, taking care not to let it burn.
Step 5- Coat the Fish
In a shallow dish, coat the fish in the egg mixture, then dredge the trout through the almond flour. Next shake off any excess almond flour.
Step 6 – Fry Fish
In the same skillet, melt the remaining 2 tablespoons of butter over medium heat. Add the trout fillets and cook for about 3-4 minutes on each side, or until the fish is cooked through and flakes easily with a fork. At the very end of cooking, add garlic. Continue frying until the garlic is cooked. Remove the trout fillets from the skillet and transfer them to a serving platter.
Top with toasted almonds and drizzle the brown butter over them and the fish.
Trout Almondine Recipe
- 4 fillet fresh trout
- salt and pepper to taste
- 1 cup almond flour super fine
- 2 tbsp butter
- 2 tsp minced garlic
- 1 egg
- 1 tbsp milk
- 1 cup sliced almonds
- 1 tbsp melted butter
Brown Butter Sauce
- 6 tbsp salted butter unsalted
- Scale the fish with a dull knife. Run the blade across the skin in the opposite direction of the scales. Once the fish is descaled, rinse under cold water.
- Pat fish dry and season the trout fillets with salt and pepper on both sides.
Make Almond Mixture
- If you like, add more salt and pepper to the almond flour and place it on a plate and set aside for later.
Make Egg Mixture
- Whisk egg and milk together in a medium size bowl and set aside.
- I toast my almond with 1 tablespoon of melted butter in our toaster oven for a couple of minutes. But, if you prefer to toast them on the stove here’s how to do that. In a large skillet, melt 1 tablespoons of butter over medium heat. Add the sliced almonds and cook until golden brown, stirring frequently to prevent burning. Remove the almonds from the skillet and set aside.
- To brown butter, start by melting unsalted butter in a skillet over medium heat until it fully melts. Continue cooking the butter, swirling the pan occasionally, until it turns a golden brown color and develops a nutty aroma, taking care not to let it burn.
- In a shallow dish, coat the fish in the egg mixture then dredge the trout through the almond flour. Next shake off any excess almond flour.
- In the same skillet, melt the remaining 2 tablespoons of butter over medium heat. Add the trout fillets and cook for about 3-4 minutes on each side, or until the fish is cooked through and flakes easily with a fork. At the very end of cooking add garlic. Continue frying until garlic is cooked. Remove the trout fillets from the skillet and transfer to a serving platter.Top with toasted almonds and drizzle the brown butter over them and the fish.Toasted almonds add a lovely crunch and enhance the overall taste of the dish.
Here are Some Cool History Facts About Trout Almondine
So, trout almondine (truite amandine) is a classic French dish that dates back to the late 19th century. It originated in the region of Alsace, known for its rich culinary traditions. The dish gained popularity and eventually spread throughout France and beyond.
The combination of trout and almonds in this recipe is a marriage of flavors that creates a delightful contrast. The tradition of using almonds with fish can be traced back to medieval European cuisine, where almonds were commonly used to enhance the taste and texture of various dishes.
Over time, the recipe evolved, and variations of trout almondine emerged. The addition of brown butter, with its nutty aroma, became a defining element of the dish. The crispy toasted almonds added a delightful crunch, enhancing the overall texture and visual appeal.
Trout almondine eventually found its way into the repertoire of renowned chefs and became a staple on many restaurant menus, both in France and internationally. Today, it remains a beloved dish that celebrates the delicate flavors of trout and the richness of almonds.
How to Fillet a Trout
I’ll have to dedicate a post to how to fillet a fish, but for now, here’s a great link. I bought my trout already filleted, which made this recipe even easier!
Toasted almonds add a lovely crunch and enhance the overall taste of the dish.
Other Dishes to Serve with Trout
Thanks for stopping by for this recipe. I hope you enjoyed your visit and bookmark this wonderful fish dinner I created.
Photo Credit: MyPhotography.com