Trout Amandine Recipes

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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 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, STEAMED ASPARAGUS, AND NEW POTATOES



Trout Amandine, Steamed Asparagus, and New Potatoes image

Timing tip: Set a deep pot filled midway with water on the stove for your potatoes. It will come to a boil while you prepare the appetizer tray.

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 13

2 pounds small red potatoes, quartered
1 1/4 pounds thin asparagus spears
10 blades fresh chives, snipped or chopped
8 (4-ounce) lake or rainbow trout fillets
1 egg
1 cup milk
1 cup flour
Salt and pepper
1 tablespoon extra-virgin olive oil, plus a drizzle for potatoes
4 tablespoons butter
1 cup (about 6 ounces) whole blanched almonds
A handful fresh parsley leaves, finely chopped
1 lemon, wedged

Steps:

  • Place oven on low and rest a platter on an oven rack.
  • Add potatoes to a deep pot of boiling water; just enough to cover potatoes. Salt water and add potato halves. The potatoes will cook for about 12 minutes for fork tender.
  • Hold asparagus spears at each end. Snap asparagus tips from tough ends by bending spears. Place spears in a colander. Rest colander on top of the potato pot and place a cover over the colander. The asparagus will steam while the potatoes cook. Do this the last 5 or 6 minutes that the potatoes are cooking.
  • Potatoes will be just about done when the last of your trout is going into the skillet (method follows.) When the potatoes are tender, take a minute to drain them and return them to warm pot. Leave asparagus covered and set aside. Dress potatoes with chives, a drizzle of olive oil and a little salt. Leave in warm pot until trout is on the table, then transfer to a serving bowl.
  • Heat a large skillet over moderate heat. Combine egg and milk in a tin pie plate, beat with a fork. Place a cup of flour in a second pie tin and season well with salt and sparingly with pepper. Coat trout fillets in egg and milk, then in seasoned flour. Collect fillets on a plate until all of them are dredged and ready to be cooked.
  • Add 1/2 tablespoon extra-virgin olive oil to your skillet, half a turn of the pan in a slow stream. Add 1 1/2 tablespoons butter to the pan. When the butter foams, add trout and gently saute 4 fillets for 2 or 3 minutes on each side, until golden. Transfer trout fillets to warm platter in oven.
  • Return pan to the stove and add 1/2 tablespoon extra-virgin oil and 1 1/2 tablespoons butter. When butter foams, repeat cooking process. When all of the trout is cooked, add last tablespoon of butter to the pan. When the butter melts, add almonds and brown until lightly golden, 1 to 2 minutes.
  • Remove trout from oven and pour almonds over the platter. Garnish platter with chopped parsley, lemon wedges, steamed asparagus spears, and potatoes.

BAKED TROUT AMANDINE



Baked Trout Amandine image

From Coup de Pouce. This is an healthy recipe that I plan to try soon. And also it's done in less than 30 minutes.

Provided by Boomette

Categories     High Protein

Time 27m

Yield 4 serving(s)

Number Of Ingredients 9

1/4 cup buttermilk
1/2 cup breadcrumbs
2 tablespoons fresh parsley, chopped or 2 teaspoons dried parsley
1/2 teaspoon mustard powder
1/4 teaspoon salt
1 pinch black pepper
4 trout fillets, skin removed (about 1 lb/500 g total)
1/4 cup slivered almonds, chopped
1 tablespoon butter, melted

Steps:

  • Put the buttermilk in a shallow bowl. In another shallow bowl, mix breadcrumbs, parsley, mustard powder, salt and pepper. Dip the trouts in buttermilk, letting drain the excess , then put in the breadcrumbs flipping them to coat well (shake to remove the excess).
  • Put the trout fillets on a baking sheet that has oiled foil on it. Sprinkle almonds on them and drizzle with butter. Cook in a preheated oven of 450 F 8 to 12 minutes per inch of thickness or until it flakes easily with a fork.

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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Top Asked Questions

How do you cook Trout amandine?
Trout Amandine is rated 4.3 out of 5 by 3 . It is important that the trout in this recipe (and any fish prepared in a fry pan on the stovetop) cook evenly. To ensure even cooking, when you turn the fillets, exchange those in the center, where the heat is most intense, with those near the sides of the pan.
What is Trout amandine?
Trout Amandine is a classic French dish that is fancy enough for special occasions, but easy enough to make any day of the week. The butter and almond sauce takes minutes to make and is easy to master.
How to cook trout in a pan with butter?
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.
How to cook trout on the grill?
1 Rinse and pat dry trout. Season inside and out with salt and pepper to taste. ... 2 Heat 2 tablespoons butter in large skillet over high heat until melted. Add trout and brown both sides. ... 3 Wipe out pan and add 2 tablespoons butter. ... 4 Pour sauce and almonds over fish and sprinkle with lemon juice and parsley. ...

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