Trout Amandine Recipes

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TROUT ALMANDINE

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



Trout Almandine image

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.

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

TROUT AMANDINE, STEAMED ASPARAGUS, AND NEW POTATOES

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



Trout Amandine, Steamed Asparagus, and New Potatoes image

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.

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

TROUT AMANDINE

A classic and delicious way to prepare trout.

Provided by Althea

Categories     Seafood     Fish

Time 35m

Yield 2

Number Of Ingredients 8



Trout Amandine image

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

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

BAKED TROUT AMANDINE

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



Baked Trout Amandine image

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.

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

TROUT AMANDINE

Trout Amandine should be to American cooks, what Sole Meunière is to the French, a deeply classic and delicious dish of fish, floured, and sautéed in butter, served in it, with parsley and lemon. People have this idea that trout with almonds made its rounds in the 1960's or 1940's at one time or another, and fell out of fancy, however that is a shame because trout with almonds, especially when made with rainbow trout is above repute, and more people at home should fix it in the nice way. This recipe was published in a 1996 issue of Southern Living, where it won best marks.

Provided by Tuck Burnette

Categories     < 4 Hours

Time 3h20m

Yield 6 fillets, 6 serving(s)

Number Of Ingredients 13



Trout Amandine image

Steps:

  • Stir together the milk, 1 teaspoon of salt and shakes of tabasco sauce in a 13x9 pan. Wash and dry trout slices. Add to pan, turning to coat, and immersing as well as possible. Cover with plastic film and chill 2-3 hours.
  • Remove trout fillets from milk, put them on a plate, do not dry them, discard milk mixture.
  • Spread flour on another plate, season with pepper.
  • Melt 1/4 cup butter with oil in a heavy skillet.
  • While butter melts, dredge each trout fillet in flour, lightly shaking off excess. When butter is hot, add as many trout fillets as will fit without crowding. Cook about 2 minutes on each side or until golden. Transfer to a sheet pan. Repeat until all of trout has been cooked, if more butter is needed, have more ready, but not from the specified reserved amount.
  • When all of the fish has been cooked, put it on the sheet, cover loosely with foil, and put into a 175 degree oven to keep warm.
  • Put the cup of butter and the almonds into a saucepan with the remaining teaspoon salt. Cook moderately until lightly browned. Stir in the lemon juice and Worchestershire sauce. Cook two minutes. Remove from heat and stir in parsley. Serve over fillets with lemon wedges on warm plates.

Nutrition Facts : Calories 535.6, Fat 49.1, SaturatedFat 26.6, Cholesterol 109.8, Sodium 1168.3, Carbohydrate 19.4, Fiber 2, Sugar 5, Protein 7.1

2 cups whole milk
2 teaspoons sea salt, divided
shakes hot sauce
six rainbow trout fillets (8-10 ounces each)
3/4 cup all-purpose flour
1/2 teaspoon fresh pepper
1 1/4 cups butter, divided
1 tablespoon olive oil
3/4 cup sliced almonds, preferable blanched, and prepared at home
2 tablespoons strained lemon juice
2 teaspoons Worcestershire sauce
1/4 cup chopped fresh parsley leaves
lemon wedges or fluted lemon slice, for service

WHOLE TROUT AMANDINE

Most trout amandine recipes call for use of fillets and frying with a breading. I think these techniques mask the real flavor of fresh water trout. I prefer to broil the fish and deboning a cooked trout is quite easy and gives the chief a chance to show off. To debone a cooked trout use 2 tablespoons, first using a spoon remove the head & tail of the fish. Then make sure all the skin is cut. Using the spoons with the rounded side to the meat, carefully open the fish in butterfly style. Take the bones from the tail side and with a flourish remove all the bones at once.

Provided by Chef Rag Mop

Categories     Very Low Carbs

Time 25m

Yield 3 serving(s)

Number Of Ingredients 4



Whole Trout Amandine image

Steps:

  • Use fresh or frozen trout make sure the fish is fully defrosted.
  • Make sure the broiler is on and is very hot (preheat).
  • Tost the almond in about 1 tbs of butter, keep warm.
  • Cut the lemon into 3 or 6 slices.
  • Place 1/3 of the lemon in the cavity of each fish.
  • Line a broiler tray with buttered foil.
  • Smear a little butter on each side of the fish.
  • Broil trout for abou 5 minutes.
  • Turn the fish carefully smear a little more butter and broil for about 5 minutes more.
  • Ganish the trout with the toasted almods.
  • If you are deboning add the almonds after the deboning has been done.

3 trout
1/4 cup blanched slivered almond
1 lemon
2 tablespoons butter

TROUT AMANDINE

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

Provided by MizzNezz

Categories     Trout

Time 24m

Yield 4 serving(s)

Number Of Ingredients 11



Trout Amandine image

Steps:

  • Sprinkle salt and pepper in the cavities of the trout.
  • In shallow bowl, mix eggs and half and half.
  • Dip trout in egg mixture, then roll in flour.
  • In small skillet, saute the almonds in 2 t butter until light brown.
  • Add lemon juice and tarragon.
  • Remove from heat; keep warm.
  • In large skillet, on med heat, combine oil and remaining butter.
  • Fry the trout for 8 minutes, turn and fry another 8 minutes.
  • Place trout on serving platter; top with almond mixture.

Nutrition Facts : Calories 1120.2, Fat 68.5, SaturatedFat 16.3, Cholesterol 402.8, Sodium 926.9, Carbohydrate 18.5, Fiber 2.9, Sugar 1.5, Protein 104.3

1 teaspoon salt
1/4 teaspoon pepper
4 (1 lb) pan dressed trout
2 eggs
1/2 cup half-and-half
1/2 cup flour
3/4 cup slivered almonds
3 tablespoons butter, divided
3 tablespoons lemon juice
1/2 teaspoon tarragon
1/4 cup olive oil

TROUT AMANDINE

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



Trout Amandine image

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

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

TROUT AMANDINE

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



Trout Amandine image

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.

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

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