Truite aux Amandes
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Truite aux Amandes combines the delicate flavor of freshwater trout with the rich nuttiness of toasted almonds, a pairing perfected in the Alpine regions of France. This elegant dish has graced French restaurant menus since the early 20th century, though its origins trace back further to riverside inns where freshly caught trout was the star. The contrast between the tender flesh of the fish and the crunch of golden almonds, all bathed in a light brown butter sauce, creates an elevated yet unfussy dining experience that captures the essence of refined French provincial cooking.
Time & Quantities
Method & Ingredients
Required Equipment: Large skillet, fish spatula, paper towels, small sauté pan
Cooking Method: Stovetop - Sauteing
Ingredients
- 2 whole trout (about 12 oz each - cleaned and gutted)
- 1/2 cup all-purpose flour
- 5 tbsp unsalted butter
- 1/3 cup sliced almonds
- 2 tbsp vegetable oil
- 2 tbsp fresh lemon juice
- 2 tbsp fresh parsley (chopped)
- salt
- freshly ground black pepper
- lemon wedges for serving
Instructions
- Rinse trout under cold water and pat completely dry with paper towels - drying well is crucial for proper browning!
- Season fish inside and out with salt and pepper.
- Place flour on a plate and dredge trout, shaking off excess.
- In a small sauté pan over medium heat, toast the almonds until golden, about 3-4 minutes, stirring frequently. They'll go from perfect to burnt in seconds, so watch them like a hawk! Set aside.
- Heat a large skillet over medium-high heat. Add 2 tbsp butter and the oil.
- When butter stops foaming, carefully add the trout.
- Cook until golden brown, about 4-5 minutes per side, depending on thickness.
- Transfer trout to warm plates.
- Wipe out the skillet, then return to medium heat. Add remaining 3 tbsp butter.
- Cook butter, swirling occasionally, until it turns light brown and smells nutty, about 2-3 minutes.
- Remove from heat, add lemon juice (it will sizzle dramatically - culinary pyrotechnics!), then add toasted almonds and parsley.
- Spoon sauce and almonds over the trout and serve immediately with lemon wedges.
Storage & Make-Ahead
Storage Advice: Best eaten immediately. If necessary, refrigerate for up to 1 day.
Make-Ahead & Freezing Tips: Not suitable for make-ahead or freezing.
Nutritional & Dietary Information
Nutritional Information:
- Calories: 580
- Protein: 42g
- Fat: 40g (Saturated: 16g)
- Carbohydrates: 14g (Fiber: 2g, Sugar: 1g)
- Vitamin A: 15% DV
- Vitamin C: 10% DV
- Calcium: 8% DV
- Iron: 15% DV
Allergen Information: Contains fish, dairy (butter), wheat (flour), tree nuts (almonds)
Dietary Information: Contains fish, dairy, gluten, and tree nuts; not suitable for those with fish, dairy, gluten, or tree nut allergies, vegans, or vegetarians
Serving & Variations
Serving Suggestions: Place the whole trout on warmed plates and spoon the brown butter sauce with almonds over the top, ensuring some almonds rest on the fish for visual appeal. Garnish with a sprig of parsley and a lemon wedge. Best Side Dishes: Steamed new potatoes with herbs or a simple wild rice pilaf. Add a green vegetable such as sautéed spinach or a light spring salad.
Wine or Drink Pairing: A crisp, dry white wine like Alsatian Pinot Blanc or Riesling complements the nuttiness of the almonds while cutting through the richness of the butter. For something special, try a Savennières from the Loire Valley.
Possible Recipe Variations: Truite Meunière: omit the almonds for a simpler preparation. Truite Grenobloise: add capers and diced, peeled lemon segments to the sauce. For extra richness, finish with a splash of white wine and a touch of cream.
Additional Notes: Fresh trout is essential. Rainbow or brown trout work equally well.
This trout with almonds looks so elegant! I love how the recipe is simple but sophisticated. The combination of butter, lemon and almonds sounds perfect with the delicate fish.
Made this trout with almonds for dinner and it was great. The nuttiness of the toasted almonds perfectly complements the delicate fish. I added a touch of lemon zest at the end which brightened everything up. Restaurant quality but so easy!