An elegant French bistro classic, ready in 20 minutes
I first tasted Trout Amandine at a French restaurant in London, back when my husband and I were living there. As a special treat, his boss sent us out for dinner, complete with a bottle of champagne waiting at our table. The staff truly looked after us, and the whole evening felt like such a luxury. I ordered the trout, and it completely won me over. I was struck by how simple it was — just perfectly cooked fish, golden almonds, a splash of lemon, and a generous drizzle of browned butter. But the flavours were balanced and beautiful, and it’s stuck with me ever since.
Now, years later, it’s a dish I make often at home. It’s quick, elegant, and a lovely reminder that sometimes, the simplest meals are the ones that stay with you.
Why You’ll Love This Recipe
- Quick and easy – This is a true 20-minute dinner that feels special without taking over your evening. Minimal prep, one pan, and a handful of ingredients is all it takes.
- Elegant but unfussy – With its golden butter sauce and toasted almonds, this dish has the charm of a French bistro but is totally doable on a weeknight.
- Surprisingly economical – Rainbow trout is often great value compared to other seafood, especially if you’re buying it fresh in fillet form.
- Restaurant-style results at home – It’s the kind of meal that feels like something you’d order out, but you’ll be amazed how easy it is to recreate in your own kitchen.
- Versatile for entertaining or a quiet night in – Whether you’re cooking to impress or just craving something buttery and bright, Trout Amandine delivers every time.
Trout Amandine (Almondine) Ingredients
Ingredients
- Rainbow trout fillets (1-2 per person depending on their size, these were quite big so one was enough per person).
- Plain flour
- Sea salt and freshly ground black pepper
- Unsalted butter
- Neutral oil (grapeseed or light olive oil)
- Flaked almonds or slivered
- Fresh lemon juice
- Finely chopped flat-leaf parsley
Tips & Tricks for the Perfect Trout Amandine
- Use fresh, high-quality trout – Rainbow trout is ideal for this dish due to its delicate flavour and texture.
- Don’t overcook the fish – Trout cooks quickly; keep an eye on it so it stays moist and tender.
- Toast the almonds gently – Stir frequently to ensure they colour evenly without burning.
- Serve straight away – The almondine sauce is best when freshly poured over warm fillets.
What to Serve with Trout Amandine
Pair this buttery, golden trout with light sides that enhance without overpowering:
- A mixed leaf salad, lightly dressed with a lemon vinaigrette.
- Blanched green beans.
- Boiled new potatoes.
FAQs
Can I use another type of fish?
Yes. While rainbow trout is traditional, mild fish like flounder, snapper or even barramundi work well with the almondine sauce.
Do I have to use skin-on fillets?
Not at all — skin-on adds flavour and texture, but skinless fillets cook just as well.
What if I don’t have flaked almonds?
Slivered almonds are a fine substitute, just keep an eye on them while toasting as they cook faster.
Can I make this in advance?
This dish is best served fresh, but you can prep your ingredients ahead so it all comes together quickly at dinnertime.
What wine goes well with this?
Try a crisp French white like Sancerre or a lightly oaked Chardonnay. Sparkling wine is also lovely with the lemon and butter.
Dessert Pairing
If you want to round out the meal with a little something sweet:
- Passionfruit and Raspberry Tarts: A fresh, zesty finish after a buttery main.
- Orange and Almond Cake: Moist, aromatic, and citrusy – a lovely nod to the almond theme.
Final Thoughts
Trout Amandine is proof that simple food can still feel incredibly special. It’s one of those recipes that reminds me of a beautiful evening in London, but also fits perfectly into our everyday dinners at home. If you’ve never made it before, I really hope you give it a try — it’s quick, elegant, and endlessly satisfying. And once you’ve tasted that buttery almond and lemon sauce over perfectly cooked fish, I have a feeling it’ll become one of your go-to recipes too.
Trout Amandine (Almondine)
Equipment
- 1 large frying pan (skillet)
Ingredients
- 2 rainbow trout fillets about 150–180g each, skin on and pin bones removed
- 2 tbsp plain flour
- sea salt and freshly ground black pepper
- 2 tbsp unsalted butter
- 1 tbsp neutral oil grapeseed or light olive oil
For the almondine sauce:
- 3 tbsp unsalted butter
- ¼ cup flaked almonds
- juice of ½ lemon
- 1 tbsp finely chopped flat-leaf parsley
Instructions
- Prepare the trout: Pat the fillets dry with paper towel. Season both sides with salt and pepper. Lightly dust the flesh side with flour, shaking off any excess.
- Cook the trout: Heat the butter and oil in a large frying pan over medium heat. Add the trout skin-side down and cook for 3–4 minutes, until the skin is crisp and golden. Flip carefully and cook the other side for 1–2 minutes, until just cooked through. Transfer to warm plates.
- Make the almondine sauce: In the same pan, add the extra butter. Once it’s melted and foaming, add the almonds and toast until golden, stirring regularly. Remove from the heat, stir in the lemon juice, and season with a pinch of salt. Spoon the sauce over the trout and scatter with chopped parsley.