Food and Recipes Seafood Fish Classic Trout Amandine 5.0 (1) 1 Review A perfect pairing—delicate trout with buttery almonds and a rich sauce. By Southern Living Editors Updated on April 9, 2023 Print Rate It Share Share Tweet Pin Email Photo: Southern Living Active Time: 30 mins Total Time: 2 hrs 30 mins Servings: 6 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. Ingredients 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 Directions 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. Make fish coating: Combine flour and pepper in a shallow dish. Dredge fillets in flour mixture. 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. 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. Rate it Print