📝 About This Recipe
A sophisticated French classic reimagined with a smoky, grilled twist, this Trout Amandine features delicate, flaky freshwater trout paired with the nutty crunch of toasted almonds and a rich, citrusy brown butter sauce. Originating from the 'Meunière' tradition of French cuisine, this dish balances the earthiness of the trout with the bright acidity of lemon and the silky decadence of toasted butter. It is an elegant yet approachable meal that celebrates textural contrast and the natural sweetness of fresh fish.
🥗 Ingredients
The Trout
- 4 pieces Rainbow Trout Fillets (6-8 oz each, skin-on, pin bones removed)
- 2 tablespoons Extra Virgin Olive Oil (for brushing)
- 1 teaspoon Kosher Salt
- 1/2 teaspoon Freshly Cracked Black Pepper
- 1/4 teaspoon Smoked Paprika (for a hint of color and depth)
Amandine Sauce
- 6 tablespoons Unsalted European-style Butter (high fat content preferred)
- 1/2 cup Sliced Almonds (or blanched Marcona almonds)
- 2 tablespoons Fresh Lemon Juice (from about half a lemon)
- 1 tablespoon Non-pareil Capers (drained and patted dry)
- 3 tablespoons Fresh Flat-Leaf Parsley (finely chopped)
- 1 teaspoon Lemon Zest (finely grated)
For Garnish
- 4 pieces Lemon Wedges (for serving)
- 1 handful Microgreens or Parsley Sprigs (optional for plating)
👨🍳 Instructions
-
1
Preheat your outdoor grill or indoor cast-iron grill pan to medium-high heat (approximately 400°F/200°C). Ensure the grates are meticulously clean.
-
2
Pat the trout fillets extremely dry using paper towels. Moisture is the enemy of a crisp skin and clean grill marks.
-
3
Brush both sides of the trout fillets lightly with olive oil. Season the flesh side evenly with kosher salt, black pepper, and smoked paprika.
-
4
Once the grill is hot, dip a folded paper towel in a little oil and use tongs to wipe the grates, creating a non-stick surface.
-
5
Place the trout fillets on the grill, skin-side down. Press down gently with a spatula for 5 seconds to ensure even contact. Grill undisturbed for 3-4 minutes until the skin is crispy and releases easily from the grates.
-
6
Carefully flip the fillets using a thin fish spatula. Grill for another 1-2 minutes on the flesh side until just opaque and cooked through. Remove to a warm platter and tent loosely with foil.
-
7
While the fish rests, prepare the sauce. In a medium light-colored skillet (so you can see the color change), melt the butter over medium heat.
-
8
Add the sliced almonds to the melting butter. Cook, stirring frequently, for 3-5 minutes until the butter begins to foam and turn a golden nutty brown (beurre noisette) and the almonds are toasted.
-
9
Immediately remove the skillet from the heat to prevent burning. Stir in the capers and the lemon juice—be careful, as it may sputter.
-
10
Stir in the chopped parsley and lemon zest. The residual heat will cook the parsley just enough to release its aroma without losing its vibrant green color.
-
11
Taste the sauce and add a pinch of salt if necessary, though the capers usually provide enough saltiness.
-
12
To serve, place one trout fillet on each plate. Generously spoon the warm almond and brown butter sauce over the center of the fish.
-
13
Garnish with a fresh lemon wedge and a sprig of parsley or microgreens for a professional finishing touch.
💡 Chef's Tips
Always pat the fish dry before grilling to ensure the skin gets crispy rather than steamed. Do not walk away from the butter and almonds; they can go from perfectly golden to burnt in a matter of seconds. If you don't have a grill, this recipe works beautifully in a stainless steel pan using the same searing technique. Use a light-colored pan for the sauce so you can accurately monitor the browning of the butter solids. For a more authentic 'Meunière' style, you can lightly dredge the flesh side of the fish in flour before grilling, though this is optional for a lighter version.
🍽️ Serving Suggestions
Serve alongside steamed haricots verts (French green beans) tossed in sea salt. Pair with roasted fingerling potatoes or a light rice pilaf to soak up the extra brown butter sauce. A crisp, chilled glass of Sauvignon Blanc or a dry Chenin Blanc complements the acidity of the lemon. Follow with a light green salad with a simple vinaigrette to cleanse the palate after the rich butter sauce. Provide crusty French baguette slices to ensure not a drop of the almond butter goes to waste.