Trout Amandine Trout Almondine Recipes

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TROUT ALMONDINE



Trout Almondine image

A five star meal that's easy to prepare but will leave you feeling like a Michelin star chef! Perfectly pan-fried fish served with a buttery sauce of toasted almonds, lemon, and parsley - it's a showstopper!

Provided by Kimberly Killebrew

Categories     Entree     Main Dish

Time 25m

Number Of Ingredients 10

1/2 cup sliced almonds
8 3-4 oz trout filets (or four 6-8 ounce filets) ((can also use cod, halibut, mackerel, sole, flounder, or tilapia))
salt and freshly ground black pepper
3/4 cup all-purpose flour
2 tablespoons olive oil
1 tablespoon unsalted butter
For the Sauce:
8 tablespoons unsalted butter
1/4 cup freshly squeezed lemon juice
1/3 cup chopped fresh parsley

Steps:

  • Using a dry pan heated over medium-high heat, toast the sliced almonds on both sides until lightly browned. Be careful not to scorch them or they will be bitter. Set aside until ready to use.
  • Sprinkle both sides of the fish filets with salt and freshly ground black pepper.Place the flour in a shallow dish and dredge both sides of the filets in the flour. Shake off the excess flour.Heat the oil and 1 tablespoon butter in a non-stick skillet over medium-high heat. Fry the fish filets in batches, skin side down, until the skins are nicely browned. Carefully turn the fish filets over and cook the other side until the fish is done (the USDA recommends 145 degrees F. You can also test it by sticking a fork into the thickest part at an angle and give it a gentle twist so you can see into the flesh. Once the fish is opaque and has lost its translucent appearance is done.) Be careful not to overcook the fish or it will be dry.Transfer the fish to a warm plate and tent with foil while you prepare the sauce.
  • To make the sauce: Melt the butter in the same pan. Stir in the lemon juice, parsley and the toasted sliced almonds. Add salt and pepper to taste. Place two filets on each plate (or one large filet) and spoon some sauce over each filet. Serve immediately.

TROUT ALMANDINE



Trout Almandine image

Sliced almonds lend crunch to every bite of this classic seafood dinner. Besides being flavorful, trout is full of omega-3 fatty acids, which are beneficial for good cardiovascular health.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 9

1/2 cup sliced almonds
1/2 cup flour
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1 cup milk
4 trout fillets
1 tablespoon extra-virgin olive oil
1 tablespoon butter
2 garlic cloves, smashed and peeled

Steps:

  • Lightly toast the almonds in a saute pan. Reserve. Combine the flour, salt, and cayenne pepper in a small, flat dish. Pour the milk into another one. Place the trout fillets in the milk.
  • Heat a large saute pan over medium heat. Add the olive oil and butter. Dredge the fillets in the flour mixture on both sides. Add to the pan and increase heat. Put the garlic cloves in the pan and swirl it around.
  • Turn the trout after 2 minutes and remove the garlic (you don't want it to brown). Cook until the fish is cooked through and lightly golden brown, about 1 or 2 more minutes. Scatter the almonds over top. Serve immediately.

TROUT AMANDINE



Trout Amandine image

Make and share this Trout Amandine recipe from Food.com.

Provided by KittyKitty

Categories     Trout

Time 15m

Yield 6 serving(s)

Number Of Ingredients 11

1/4 cup butter
1/2 cup blanched slivered almond
3/4 teaspoon salt, divided
1 tablespoon fresh lemon juice
3/4 cup all-purpose flour
1/2 teaspoon pepper
1/2 teaspoon chopped fresh thyme
3/4 cup vegetable oil
6 trout fillets or 6 bass fillets
milk
2 tablespoons chopped fresh parsley

Steps:

  • Melt butter in a saucepan over medium heat.
  • Saute almonds in butter until golden.
  • Add 1/4 teaspoons salt and lemon juice; remove from heat. Set aside.
  • Combine remaining 1/2 teaspoons salt, flour, pepper, and thyme.
  • Heat oil in a large skillet over medium-high heat.
  • Dip fillets in milk; dredge in flour mixture.
  • Fry fillets, 2 at a time until browned on both sides; drain in paper towels.
  • Remove to a serving dish; drizzle with almond butter sauce, and sprinkle with parsley.

Nutrition Facts : Calories 554.3, Fat 46.4, SaturatedFat 9.8, Cholesterol 66.2, Sodium 390.8, Carbohydrate 14.8, Fiber 1.8, Sugar 0.7, Protein 20.8

TROUT ALMONDINE



Trout Almondine image

Provided by Food Network

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 52

1 cup Worcestershire sauce
1/2 cup chopped yellow onions
2 bay leaves
2 lemons, peel and pith discarded and cut in half
3/4 cup heavy cream
4 ounces (1 stick) plus 2 tablespoons unsalted butter, cut into 1/2-inch chips
4 (6 to 8 ounces) trout fillets
Essence, recipe follows
1 cup flour
4 cups small diced white potatoes, peeled (about 1/2-inch by 1/2-inch)
Salt and freshly ground black pepper
1/4 cup plus 2 tablespoons vegetable oil
2 tablespoons chopped garlic
1/4 cup minced shallots
1/2 cup fine dried bread crumbs
2 tablespoons finely chopped fresh parsley leaves
1 cup sliced almonds
1 tablespoon finely chopped parsley leaves
1 cup Worcestershire sauce
1/2 cup chopped yellow onions
2 bay leaves
2 lemons, peel and pith discarded and cut in half
3/4 cup heavy cream
4 ounces (1 stick) plus 2 tablespoons unsalted butter, cut into 1/2-inch chips
4 (6 to 8 ounces) trout fillets
Essence, recipe follows
1 cup flour
4 cups small diced white potatoes, peeled (about 1/2-inch by 1/2-inch)
Salt and freshly ground black pepper
1/4 cup plus 2 tablespoons vegetable oil
2 tablespoons chopped garlic
1/4 cup minced shallots
1/2 cup fine dried bread crumbs
2 tablespoons finely chopped fresh parsley leaves
1 cup sliced almonds
1 tablespoon finely chopped parsley leaves
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

Steps:

  • Combine the Worcestershire, onions, bay leaves, and lemons in a medium-size saucepan over medium-high heat. Mash the lemons down with the back of a spoon and bring the mixture to a boil. Simmer until it has reduced and becomes slightly thick, 8 to 10 minutes. Add the cream and whisk to blend. Cook for 1 minute. Mount in the 1 stick of the butter, whisking constantly until it is completely melted and blended into the mixture. Strain through a sieve, set aside and keep warm. Season the trout and flour with Essence. Dredge the fish in the flour, coating each side completely. In a large saute pan, over medium heat, add 1/4 cup of the oil. When the oil in hot, add the fillets. Pan-fry for 3 to 4 minutes on each side. Remove and drain on paper towels. In another saute pan, heat the remaining 2 tablespoons oil. Add the shallots. Season with salt and pepper. Saute for 1 minute. Add the garlic, potatoes, and bread crumbs. Season with salt and pepper. Saute for 2 minutes. Stir in the (Meunire) sauce. Continue to saute for 1 minute. Remove from the heat. In another saute pan, melt the remaining 2 tablespoons of butter. Add the almonds and saute for 2 minutes. Stir into the Meunire sauce. Remove from the heat and keep warm. To serve, spoon the potatoes in the center of each plate. Lay the fish directly on top of the potatoes. Spoon the sauce over the fish. Garnish with parsley.
  • Combine the Worcestershire, onions, bay leaves, and lemons in a medium-size saucepan over medium-high heat. Mash the lemons down with the back of a spoon and bring the mixture to a boil. Simmer until it has reduced and becomes slightly thick, 8 to 10 minutes. Add the cream and whisk to blend. Cook for 1 minute. Mount in the 1 stick of the butter, whisking constantly until it is completely melted and blended into the mixture. Strain through a sieve, set aside and keep warm. Season the trout and flour with Essence. Dredge the fish in the flour, coating each side completely. In a large saute pan, over medium heat, add 1/4 cup of the oil. When the oil in hot, add the fillets. Pan-fry for 3 to 4 minutes on each side. Remove and drain on paper towels. In another saute pan, heat the remaining 2 tablespoons oil. Add the shallots. Season with salt and pepper. Saute for 1 minute. Add the garlic, potatoes, and bread crumbs. Season with salt and pepper. Saute for 2 minutes. Stir in the (Meunire) sauce. Continue to saute for 1 minute. Remove from the heat. In another saute pan, melt the remaining 2 tablespoons of butter. Add the almonds and saute for 2 minutes. Stir into the Meunire sauce. Remove from the heat and keep warm. To serve, spoon the potatoes in the center of each plate. Lay the fish directly on top of the potatoes. Spoon the sauce over the fish. Garnish with parsley.
  • Combine all ingredients thoroughly.
  • Combine all ingredients thoroughly.

TROUT ALMONDINE



Trout Almondine image

This recipe is GREAT and I think EVERYONE should try this AT LEAST once in their lifetime. BELIEVE ME...you won't regret it.

Provided by Metallica_Band

Categories     Lunch/Snacks

Time 15m

Yield 4 serving(s)

Number Of Ingredients 7

1/3 cup butter or 1/3 cup margarine
1/2 cup blanched slivered almond
4 (8 ounce) trout
4 tablespoons butter or 4 tablespoons margarine
1 1/2 teaspoons lemon juice
salt
pepper

Steps:

  • In a small bowl, melt the 1/3 cup butter or margarine in a microwave for approximately 30 seconds.
  • Add almonds and heat, uncovered, in the microwave for 3 minutes or until lightly browned; stir occasionally.
  • Set almonds aside.
  • Arrange fish in a shallow, 10-inch, heat resistant, baking dish.
  • Place 1 tablespoon of butter on each fish and sprinkle with lemon juice, salt, and pepper, to taste.
  • Cover with wax paper and heat for 7 minutes or until the fish flakes easily with a fork.
  • Spoon browned almonds over fish and heat, uncovered, in the microwave for 2 minutes or until heated throughly.

Nutrition Facts : Calories 681.4, Fat 51.1, SaturatedFat 20.3, Cholesterol 203.7, Sodium 314.6, Carbohydrate 3.8, Fiber 1.9, Sugar 1, Protein 51.7

TROUT AMANDINE



Trout Amandine image

A classic and delicious way to prepare trout.

Provided by Althea

Categories     Seafood     Fish

Time 35m

Yield 2

Number Of Ingredients 8

2 whole (10 ounce) trout, pan-dressed
salt and pepper to taste
¼ cup all-purpose flour
4 tablespoons butter
½ cup blanched slivered almonds
2 tablespoons lemon juice
1 tablespoon chopped fresh parsley, for garnish
8 slices lemon, for garnish

Steps:

  • Rinse and pat dry trout. Season inside and out with salt and pepper to taste. Dredge trout in flour.
  • Heat 2 tablespoons butter in large skillet over high heat until melted. Add trout and brown both sides. Lower heat to medium and cook for about 5 minutes on each side or until cooked through. Remove trout to a serving plate and keep warm.
  • Wipe out pan and add 2 tablespoons butter. Cook butter over medium heat until it just begins to brown. Add the almonds and brown.
  • Pour sauce and almonds over fish and sprinkle with lemon juice and parsley. Garnish with fresh lemon slices.

Nutrition Facts : Calories 854 calories, Carbohydrate 24.4 g, Cholesterol 223.5 mg, Fat 55.6 g, Fiber 5.6 g, Protein 66.4 g, SaturatedFat 18.8 g, Sodium 315.3 mg, Sugar 1.5 g

TROUT AMANDINE-ANOTHER ALL TIME NEW ORLEANS FAVORITE.



Trout Amandine-Another All Time New Orleans Favorite. image

Yield serves 6

Number Of Ingredients 10

1/4 cup stone-ground whole-wheat flour
1 teaspoon salt
1 teaspoon paprika
Six 5- to 6-ounce speckled or rainbow trout fillets
1 teaspoon olive oil
3 tablespoons butter, melted
1/2 cup sliced almonds
Juice of 1/2 lemon
6 drops LOUISIANA or other hot sauce
1 tablespoon chopped fresh parsley

Steps:

  • Mix together the flour, salt, and paprika and coat the fillets on both sides with the mixture. Spread the olive oil over the bottom of a 17-by-11-inch baking pan and lay the fillets in it skin-side down. Pour 2 tablespoons of the butter over the fish. Position the dish about 4 inches from the heat source and broil until browned on the outside and opaque at the center, 4 to 5 minutes. Meanwhile, combine the almonds and the remaining 1 tablespoon butter in a medium nonstick skillet. Stirring constantly, cook over medium heat until browned, about 3 minutes. Remove the pan from the heat, and stir in the lemon juice, hot sauce, and parsley. Plate the fillets, and spoon some of the almond mixture over each.

TROUT AMANDINE



Trout Amandine image

From Mesa, Colorado, Bonnie Sue Greene writes, " I catch wonderful trout here, and this is a simple yet delicious way to prepare it."

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 11

4 pan-dressed trout (about 1 pound each)
2 teaspoons salt
1/2 teaspoon pepper
2 eggs
1/2 cup half-and-half cream
1/2 cup all-purpose flour
1/2 cup slivered almonds
3 tablespoons butter, divided
3 to 4 tablespoons lemon juice
1/2 teaspoon dried tarragon
1/4 cup olive oil

Steps:

  • Sprinkle salt and pepper in the cavity of each trout. In a shallow bowl, beat eggs and cream. Dip trout in egg mixture, then roll in flour. In a small skillet over low heat, saute the almonds in 2 tablespoons butter until lightly browned. Add lemon juice an tarragon; heat through. Remove from the heat and keep warm., Meanwhile, in a skillet over medium heat, combine oil and remaining butter. Fry the trout for 8-10 minutes; carefully turn and fry 8 minutes longer or until it flakes easily with a fork. Top with almond mixture.

Nutrition Facts : Calories 568 calories, Fat 41g fat (12g saturated fat), Cholesterol 211mg cholesterol, Sodium 1354mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 2g fiber), Protein 32g protein.

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