Trout Amandine
September 23, 2024 | By Jeremy Scheck | Leave a Comment
This is one of my favorite French dishes. Although trout is traditional, you can also make this with sea bass as well!
Trout Amandine
Ingredients
- 1/2 cup flour
- 1/2 teaspoon kosher salt (plus more as needed)
- 1/2 teaspoon freshly ground black pepper
- 1-2 trout fillets (I like rainbow more than the kind that looks like salmon)
- 2-3 tablespoons neutral oil
- 6 tablespoons salted butter (divided into 3 chunks of ~2 tablespoons)
- 1/2 cup slivered almonds
- 1-2 lemons (thinly slice around 1/4 of a lemon into rounds and then cut the rounds into quarters -- then cut the rest into squeezable wedges)
- 2 tablespoons capers
- 2 tablespoons chopped parsley
Instructions
- Get a shallow bowl (you know the plates that look like bowls but look like plates), and mix the flour with 1/2 teaspoons kosher salt and 1/2 teaspoon black pepper.
- Dip your trout fillets onto the plate to get a light coating on all sides.
- Heat a large stainless steel or cast iron pan over medium-high heat at least 1 full minute before adding the oil. Let the oil heat up for at least another minute. It should look slicker when it's hot enough. Add in your trout fillets skin side down, one at a time, gently pressing the skin into the pan with tongs so that it makes full contact.
- Cook on the first side 3-4 minutes, until it looks about 2/3 of the way cooked through. During this time, add the first 2 tablespoons of butter to the pan. When it melts, tilt the pan and use a spoon to baste the butter over the skin. Sprinkle the top with some more kosher salt, then flip with a fish spatula. Cook 1-3 more minutes, or until the second side is golden brown.
- Set the cooked trout aside on a clean plate. Give the pan a rinse and a clean before starting on the sauce.
- Add the second 2 tablespoons of butter to the man over medium heat. When it's melted, add the almonds and let them cook 2-3 minutes or until they start to get golden brown. Add the thinly sliced lemon quarters and capers and the last bit of butter. Cook until the almonds are deeply golden brown, then cut the heat, add half of the parsley directly to the pan, along with the juice of 1/2 lemon.
- Give the pan a nice mix, then pour the almond mixture over the trout. Sprinkle the last bit of parsley over the top, and serve immediately with more lemon slices.
Jeremy Scheck spent high school perfecting his signature cupcakes, making quiches and coffee cake by the dozen at a local bakery, and teaching cooking demonstrations at Williams-Sonoma. As a 10th grader in 2016, he began documenting his favorite recipes on a blog called The After School Bakery. In college, Jeremy learned to make 50 gallons of ice cream in the food science lab, how to prune grape vines in the teaching vineyard, the best way to milk a cow in Northern Italy, and why film photography is an art worth saving. As a sophomore in 2020, he traded blog photos for video and became a TikTok culinary sensation. Jeremy has been featured on the Today show, The Washington Post, Bloomberg, BBC Radio, People, and Access Hollywood, among others. Jeremy is a graduate of Cornell University with a double major in Spanish and Italian, and significant coursework in food science. He lives in Brooklyn, NY. Learn more about Jeremy.