Classic Trout Amandine


A perfect pairing—delicate trout with buttery almonds and a rich sauce.

Trout Amandine
Photo: Southern Living
Active Time:
30 mins
Total Time:
2 hrs 30 mins

Trout amandine sounds fancy, but it only requires fresh fish and pantry staples to prepare.

Amandine ("AH-mahn-DEEN") is a French culinary term that means "with almonds," and in the recipe, sliced almonds are lightly browned in a rich browned butter sauce flavored with lemon juice and Worcestershire sauce. The sauce is spooned over trout filets that have been coated in flour and pan-fried in butter.

Although the dish itself comes together in minutes, be sure to set aside two hours so that the fish can marinate in a mixture of milk and hot sauce, which adds a spicy note while also mellowing the fishy odor and flavor of the trout.

Trout Amandine needs nothing more than a simple green salad and plenty of good crusty bread for mopping up all of that delicious sauce.

Trout fillets are sold as single fillets, or sometimes as a "saddle." Be sure to buy the smaller, single fillets, if possible, so that they will fit in your skillet with ease.


  • 2 cups milk

  • 1/8 teaspoon hot sauce

  • 1 1/2 teaspoons salt, divided

  • 12 (4-oz.) trout fillets

  • 3/4 cup all-purpose flour

  • 1/2 teaspoon pepper

  • 3/4 cup butter, divided

  • 1 tablespoon olive oil

  • 1/2 cup sliced almonds

  • 2 tablespoons fresh lemon juice

  • 2 teaspoons Worcestershire sauce

  • 1/4 cup chopped fresh parsley


  1. Marinate fish:

    Stir together milk, hot sauce, and 1 tsp. salt in a 13- by 9-inch baking dish; add fillets, turning to coat. Cover and chill 2 hours. Drain, discarding marinade.

  2. Make fish coating:

    Combine flour and pepper in a shallow dish. Dredge fillets in flour mixture.

  3. Pan fry trout:

    Melt 1/4 cup butter with oil in a large skillet over medium heat. Fry fillets, in batches, in butter mixture 2 minutes on each side or until fish flakes with a fork. Transfer to a serving platter; keep warm.

  4. Make sauce:

    Combine remaining 1/2 cup butter and almonds in a saucepan; cook over medium heat, stirring often, until almonds are lightly browned. Add lemon juice, Worcestershire sauce, and remaining 1/2 tsp. salt; cook, stirring constantly, 1 minute. Remove from heat; stir in parsley. Pour almond mixture over fillets, and serve immediately.

Related Articles