📝 About This Recipe
A cornerstone of New Orleans fine dining, Trout Amandine is a masterclass in the French-Creole tradition of balancing delicate textures with bold, nutty flavors. This dish features flaky freshwater trout dredged in seasoned flour, pan-seared to golden perfection, and smothered in a luxurious meunière-style brown butter sauce brimming with toasted sliced almonds. It is an elegant, timeless classic that captures the sophisticated soul of the French Quarter.
🥗 Ingredients
The Fish
- 4 fillets Speckled Trout or Rainbow Trout fillets (6-8 oz each, skin-on or off based on preference)
- 1/2 cup Whole milk (for soaking)
- 1 cup All-purpose flour (for dredging)
- 2 teaspoons Creole seasoning (Tony Chachere's or Zatarain's preferred)
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon Black pepper (freshly cracked)
- 3 tablespoons Vegetable oil (for pan-frying)
- 2 tablespoons Unsalted butter (for the initial sear)
The Amandine Sauce
- 1/2 cup Unsalted butter (1 stick, high quality)
- 1/2 cup Sliced almonds (blanched)
- 2 tablespoons Fresh lemon juice (about half a large lemon)
- 1 teaspoon Worcestershire sauce
- 2 tablespoons Fresh flat-leaf parsley (finely chopped)
- 1 pinch Sea salt (to taste)
For Garnish
- 4 pieces Lemon wedges
- 4 pieces Fresh parsley sprigs
👨🍳 Instructions
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1
Pat the trout fillets thoroughly dry with paper towels. Place them in a shallow dish and pour the milk over them, letting them soak for 10 minutes to ensure a moist interior.
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2
In a separate wide, shallow bowl, whisk together the flour, Creole seasoning, kosher salt, and black pepper until well combined.
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3
Lift a fillet from the milk, letting the excess drip off, then dredge it in the flour mixture. Press lightly to ensure an even coating, then shake off any excess flour. Repeat with all fillets.
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4
In a large heavy-bottomed skillet (cast iron or stainless steel is best), heat the vegetable oil and 2 tablespoons of butter over medium-high heat until the butter foam subsides and begins to shimmer.
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5
Carefully place two fillets in the pan (don't crowd them). Sear for 3-4 minutes on the first side until the crust is a deep golden brown and crispy.
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6
Gently flip the fillets using a fish spatula. Cook for another 2-3 minutes on the second side until the fish is opaque and flakes easily with a fork. Remove to a warm platter and repeat with the remaining fillets.
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7
Wipe the skillet clean with a paper towel to remove any burnt flour bits, then return it to medium heat.
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8
Add the 1/2 cup of butter to the skillet. Once melted, add the sliced almonds. Stir constantly as the butter begins to foam and the almonds turn a toasted, light golden brown (about 3-4 minutes).
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9
Watch the butter closely; once it smells nutty and reaches a 'beurre noisette' (brown butter) stage with tiny brown specks, immediately stir in the lemon juice and Worcestershire sauce. The mixture will hiss and foam—this is normal!
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10
Remove the pan from the heat and stir in the chopped parsley and a pinch of salt.
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11
Generously spoon the hot almond butter sauce over the warm trout fillets, ensuring each piece gets a healthy serving of almonds.
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12
Garnish with fresh lemon wedges and parsley sprigs, and serve immediately while the butter is still frothing.
💡 Chef's Tips
Always use fresh trout if possible; the delicate flavor is the star of the show. Do not walk away from the stove while browning the butter, as it can go from perfect to burnt in seconds. If you can't find speckled trout, Rainbow trout or even thin fillets of Redfish make excellent substitutes. Ensure the fish is at room temperature for 15 minutes before cooking to ensure even searing. For an extra crispy crust, use a 50/50 mix of all-purpose flour and fine corn flour.
🍽️ Serving Suggestions
Serve with classic Louisiana dirty rice or a simple buttery rice pilaf. Pairs beautifully with steamed asparagus or sautéed haricots verts (French green beans). A crisp, chilled Sauvignon Blanc or a dry Chenin Blanc cuts through the richness of the brown butter perfectly. Warm crusty French bread is a must for mopping up the extra amandine sauce. Finish the meal with a light lemon sorbet to cleanse the palate.