Trout Almondine Recipe

a big blue French platter with four trout almondines on it with steamed green beans in between the fish

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.

Course Dinner

Cuisine American, French

Keyword Cheap Dinner, dinner recipe, Easy Dinner, fish dinner, fish recipe, gluten free recipes, Gluten-Free, trout, trout almondine

Servings servings

Calories 711kcal

Ingredients

4 fillet fresh trout
salt and pepper to taste
1 cup almond flour super fine
2 tbsp butter
2 tsp minced garlic

Egg Mixture

1 egg
1 tbsp milk

Toasted Almonds

1 cup sliced almonds
1 tbsp melted butter

Brown Butter Sauce

6 tbsp salted butter unsalted

Instructions

Prep Fish

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.

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 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.

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.

Coat 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.

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 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.

Nutrition