Trout Amandine is a New Orleans classic. This elegant dish keeps it simple with toasted almonds in lemon-herb butter sauce.
- 4 (5- to 6-ounce) skinless trout fillets
- 2½ teaspoons kosher salt, divided
- 2 teaspoons sugar
- ⅓ cup all-purpose flour
- ¾ teaspoon Creole seasoning*
- 4 tablespoons vegetable oil, divided
- ½ cup unsalted butter, cubed and softened
- ¼ cup sliced almonds
- ¼ cup packed fresh parsley, finely chopped
- 2 sprigs fresh thyme
- 1½ teaspoons fresh lemon juice
- Garlic-Thyme Asparagus (recipe follows)
- Lemon wedges, to serve
- Sprinkle trout with 2 teaspoons salt and sugar; let stand for 5 minutes. Rinse trout under cold water; thoroughly pat dry.
- On a large plate, combine flour and Creole seasoning. Dredge trout in flour mixture, shaking off excess.
- In a large skillet, heat 2 tablespoons oil over high heat. Add 2 trout fillets, skinned side up; cook until golden brown, 2 to 3 minutes. Carefully turn fillets; cook until fish flakes easily with a fork, 1 to 2 minutes more. Transfer trout to desired serving plates. Wipe skillet clean; repeat with remaining 2 tablespoons oil and remaining 2 fillets.
- Wipe skillet clean; reduce heat to medium. Add butter and almonds; cook, stirring frequently, until almonds are toasted and butter solids turn a medium-brown color and have a nutty aroma, 7 to 12 minutes. Add parsley, thyme, lemon juice, and remaining ½ teaspoon salt. Remove from heat; discard thyme. Spoon sauce over fish. Serve immediately with Garlic-Thyme Asparagus and lemon wedges.
*We used Zatarain’s Creole Seasoning.
Yields: 4 servings
- 2 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 pound medium asparagus, trimmed and halved crosswise
- 2 teaspoons chopped fresh thyme
- ¾ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- In a large skillet, heat butter over medium heat. Add garlic; cook, stirring constantly, until fragrant, about 1 minute. Add asparagus; cook, stirring frequently, until crisp-tender, 5 to 7 minutes. Sprinkle with thyme, salt, and pepper. Serve immediately.
Garlic thyme asparagus? No recipe.
Hi Debbie! Thank you for catching that. We’ve added the recipe for you.
That trout, almonds and creole seasoning sounds delicious – will definitely give it a go! 🙂