This rainbow trout amandine recipe (also called trout almondine or meunière) is pan fried and topped with a brown butter and almond sauce. It's ready in about 15 minutes, and makes a quick and easy meal for a holiday or even a weeknight!

Trout amandine is a classic French recipe commonly served in bistros, with a simple sauce made of brown butter and almonds. It sounds super fancy, but you don't have to be fancy to make it.
Much like green beans amandine, this preparation cooks quickly and prep is really easy. Simply pan sear the fish in a skillet, then make a quick sauce. The only thing you have to chop is parsley!
Jump to:
Trout amandine ingredients
- Boneless rainbow trout fillets or whole pan-dressed trout: I used to work as a fishmonger, and I recommend using trout fillets, they are much easier to coat in the flower and to flip over in the pan when searing.
- Unsalted butter: We'll use butter to cook the trout and to make the almond sauce. It's a double butter situation!
- Sliced almonds: Use sliced almonds with the skin on. The skin adds flavor and texture.
- Flour: The trout will be dredged lightly in flour so it gets crispy in the pan, giving it texture that contrasts with the buttery amandine sauce.
- Kosher salt or sea salt: I like to use kosher salt to season the fish before cooking, then a sea salt like Maldon for the almond butter sauce and when serving.
- Freshly ground black pepper: Go light on the pepper, you don't want to overpower the delicate flavor of the trout.
- Lemon: Grated lemon zest gets sprinkled over the trout amandine, then serve fresh lemon wedges on the side to squeeze juice on top. Whenever I am using citrus, I always want to use citrus zest to brighten flavors.
- Fresh parsley: Chopped fresh parsley is optional, but it adds light freshness.
How to make trout amandine
Step 1: Season the trout
Lay the trout on a sheet pan and season both sides with salt and pepper. Use a microplane grater to zest the lemon. Chop the parsley if using.
Step 2: Dredge the trout in flour
Place a large non-stick skillet over medium heat, I like to use my All-Clad skillet for fish, it cooks evenly and it's easy to control the heat. Add 2 tablespoons of the butter and let it melt.
Meanwhile, pour a thin layer of flour onto a large plate. Once the butter is melted, dip the trout into the flour, coating each side lightly.
Step 3: Cook the trout
Transfer the flour-coated trout fillets directly into the pan of melted butter, flesh-side down. Cook for about 3-4 minutes until it begins to get lightly golden. Flip over and cook for another 3-4 minutes until the skin begins to get crisp and the internal temperature has reached 140 degrees F. Transfer to a serving dish to rest.
Want to save this recipe?
You'll be added to my email list!
Pro tip
If you're making more than 2 trout fillets, keep them warm in a 200 degrees F oven while you cook the rest of the fish and the amandine sauce. Be sure to wipe the pan clean between each batch.
Step 4: Make the brown butter sauce
Turn off the heat, and use a paper towel to carefully wipe out the pan. Place the clean skillet over medium heat and add remaining butter and the almond slices.
Cook, stirring often, until the butter is brown and the almonds are getting toasted and crisp, 3-5 minutes. All of a sudden, it will smell like browned butter and toasted almonds, that's when you know it's done. Turn off the heat and season with a pinch of sea salt.
Pour the amandine sauce over the trout fillets, top with lemon zest and chopped parsley. Serve immediately.
Expert tips
- Make it gluten-free: To make gluten-free trout amandine, swap the flour for corn starch. You'll still get a nice crisp texture.
- Sliced almonds vs slivered almonds: Many recipes call for slivered almonds instead of sliced, but I find slivered almonds to be too heavy for this recipe because the trout is so light and flaky. The sliced almonds also get much more crisp and toasted in the butter.
- Cooking time varies depending on the fish thickness: In general, trout fillets are thin and cook quickly, but if they are on the thicker side, it may take a minute or two longer to cook. Always use an instant read thermometer to ensure you're cooking fish to the proper temperature without overcooking.
- Storage and reheating: Store the leftover almond butter sauce and the trout separately in airtight containers in the refrigerator for up to 2 days. To reheat, place the trout on a sheet pan in a 350 oven until warmed through, zap the amandine sauce in the microwave just until the butter is liquid again.
FAQ
Dredging in flour means you're dipping the fish into flour and coating it lightly on all sides.
Pan-dressed fish has the head, scales, and internal organs removed. It's called pan-dressed because it's ready to throw in the pan and cook! It may still have bones in it though, so if that is a concern for you, it's another reason to choose the boneless trout fillets for this recipe.
What to serve with trout amandine
This recipe works well for holidays like Christmas dinner or an Easter recipe, but it cooks so quickly you can serve it any time.
- For a holiday meal, try it with roasted garlic mashed potatoes or creamy polenta.
- On a weeknight or for date night in, make a simple tricolore salad or some crispy roasted cauliflower.
More easy fish recipes
- Salt Baked Fish sounds fancy and looks fancy but it's so EASY!
- Slow Roasted Salmon has very little prep and the oven does all the work!
Trout amandine is quick, easy, and elegant!
- Ready in about 15 minutes!
- Very little prep, just chop some parsley and zest a lemon.
- It's a classic French recipe.
- Easy to prepare for holidays and dinner parties.
If you enjoy this recipe, please leave me a 5-star rating ⭐️⭐️⭐️⭐️⭐️ in the recipe card! It really helps others find my content and helps my business grow! Sign up for my newsletter for recipes delivered to your inbox and follow me on Instagram and Pinterest! Thank you!
Recipe
Trout Amandine
Want to save this recipe?
You'll be added to my email list!
Equipment
- stainless steel skillet or any large, non-stick skillet
Ingredients
- 2 boneless trout fillets or one whole pan-dressed trout
- flour for dredging, amount varies
- 6 tablespoon butter divided
- ½ cup sliced almonds
- zest of one lemon
- 1 tablespoon chopped fresh parsley (optional, for serving)
- kosher salt
- freshly ground black pepper
- lemon wedges for serving
- flaky sea salt optional, for serving
Instructions
- Lay the trout on a sheet pan and season both sides with salt and pepper. Use a microplane grater to zest the lemon. Chop the parsley if using.
- Place a large non-stick skillet over medium heat. Add 2 tablespoons of the butter and let it melt. Meanwhile, pour a thin layer of flour onto a large plate. Once the butter is melted, dip the trout into the flour, coating each side lightly.
- Transfer the flour-coated trout fillets directly into the pan of melted butter, flesh-side down. Cook for about 3-4 minutes until it begins to get lightly golden. Flip over and cook for another 3-4 minutes until the skin begins to get crisp and the internal temperature reaches 140 degrees F. Transfer to a serving plate to rest. If making more than 2 fillets, see note below.
- Turn off the heat, and use a paper towel to carefully wipe out the pan. Place the clean skillet over medium heat and add remaining butter and the almond slices.
- Cook, stirring often, until the butter is brown and the almonds are getting toasted and crisp, 3-5 minutes. All of a sudden, it will smell like browned butter and toasted almonds, that's when you know it's done. Turn off the heat and season with a pinch of sea salt.
- Pour the amandine sauce over the trout fillets, top with lemon zest and chopped parsley. Serve immediately.
Notes
- If you're making more than 2 trout fillets: Keep them warm in a 200 degrees F oven while you cook the rest of the fish and the amandine sauce. Be sure to wipe the pan clean between each batch.
- Make it gluten-free: To make gluten-free trout amandine, swap the flour for corn starch. You'll still get a nice crisp texture.
- Sliced almonds vs slivered almonds: Many recipes call for slivered almonds instead of sliced, but I find slivered almonds to be too heavy for this recipe, because the trout is so light and flaky. The sliced almonds also get much more crisp and toasted in the butter.
- Cooking time varies depending on the fish thickness: In general, trout fillets are thin and cook quickly, but if they are on the thicker side, it may take a minute or two longer to cook. Always use an instant read thermometer to ensure you're cooking fish to the proper temperature without overcooking.
- Storage and reheating: Store the leftover almond butter sauce and the trout separately in airtight containers in the refrigerator for up to 2 days. To reheat, place the trout on a sheet pan in a 350 oven until warmed through, zap the amandine sauce in the microwave just until the butter is liquid again.
Leave a Reply