Entree: France – Truite Amandine (Trout with toasted almonds and lemon-butter sauce)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 8 min

Cook 7 min

Additional 2 min

Total 15 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 4 trout fillets, skin-on, approx. 6 oz (170 g) each
- Kosher salt
- Freshly ground black pepper
- 1/4 cup (30 g) all-purpose flour, for dusting
- 2 tbsp (30 ml) olive oil
- 6 tbsp (85 g) unsalted butter
- 1/2 cup (45 g) sliced almonds
- 1 lemon, zested (1 tsp (2 g)) and juiced, about 2 tbsp (30 ml)
- 2 tbsp (8 g) chopped fresh parsley

Show original ingredient measurements

- 4 trout fillets, skin-on, approx. 6 oz (170 g) each
- Kosher salt
- Freshly ground black pepper
- 1/4 cup (30 g) all-purpose flour, for dusting
- 2 tbsp (30 ml) olive oil
- 6 tbsp (85 g) unsalted butter
- 1/2 cup (45 g) sliced almonds
- 1 lemon, zested (1 tsp / 2 g) and juiced, about 2 tbsp (30 ml)
- 2 tbsp (8 g) chopped fresh parsley

Instructions

1. Season fillets with salt and pepper and lightly dust both sides with flour, shaking off excess.
2. In a large skillet over medium-high heat, warm olive oil. Add fillets skin-side down and cook 3–4 minutes until skin is crisp; flip and cook 1–2 minutes until just cooked through. Transfer fillets to a warm plate.
3. Reduce heat to medium, add 4 tbsp (57 g) butter to the pan. Once it foams, add sliced almonds and toast until golden (1–2 minutes). Remove almonds to a small bowl.
4. Add remaining 2 tbsp (28 g) butter to the pan; let it brown slightly, then remove from heat and stir in lemon juice and zest.
5. Spoon lemon-butter sauce over fillets, scatter toasted almonds and chopped parsley on top, and serve immediately.