Classic Trout Amandine
This classic seafood dish 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.