Simple Trout Amandine

This is trout amandine stripped down to its essentials.

Fresh trout gets dredged in seasoned flour and pan-fried in clarified butter until the skin is golden and the flesh flakes easily. Slivered almonds toast in the same pan with a squeeze of lemon juice, then get spooned over the fish with a shower of fresh parsley.

It’s fast, elegant, and uses clarified butter (ghee) so you get that nutty, brown-butter flavor without any burnt bits. Perfect for a weeknight dinner that feels special, or when you want to impress without stress.

Kitchen Tips

• Rinse and pat the fish completely dry (wet fish won’t get crispy)
• Use clarified butter or ghee (it has a higher smoke point so it won’t burn during frying)
• Dredge just before frying so the flour stays dry and crispy
• Don’t move the fish around once it’s in the pan (let it develop a crust)
• Toast almonds until they’re golden and fragrant (pale almonds taste raw)

Variations

• Hazelnut Swap: Use chopped hazelnuts instead of almonds for earthier flavor
• Herb Butter: Add fresh thyme or dill to the butter while frying for herbal notes
• Caper Finish: Stir capers into the almond-lemon sauce for briny pop