Looks fancy, but takes minutes to prepare! Simply cooked Trout Fillets gently coated with rice flour, topped with seasoned almonds and a browned butter-lemon sauce
A New Take on Trout Almandine:
WHAT’S TO LOVE ABOUT THIS RECIPE
- Rainbow Trout is delicious! Tender and a little flaky with a sweet mild taste
- The recipe cooks quickly! (most time is spent pulling out the pin bones) See hints below! The fillets do not fall apart! They are quite firm.
- Rice Flour, which I dust the fillets with is Gluten Free, so if you are sensitive to gluten, a perfect recipe. Want to use regulate flour? …sure! (You will not get this dish in a restaurant gluten free)
- Seasoning Almonds ~ what a wonderful idea if I do say so myself! ~ You can create a wonderful layer flavor here – they cook in 4 minutes
- Browned Butter Sauce is a snap to make – you will cook the butter in the same pan until the white solids aahve turned nutty-brown. I add lemon rind and lemon juice to it for a Browned Butter – Lemon Sauce (always being zesty!)
- Perfect to serve to company… see recipe: quick cook the trout and add to a baking pan. When ready to serve – heat in a 400 degree oven until just warm, then pour over the browned butter-lemon sauce
You can also ask the fishmonger to remove pin bones!
The Best Butter for Browned Butter:
Is high-quality butter with a high milk fat content, typically above 82%
I have used Smjör butter. Kerrygold another good choice.
I do not use Plugra butter, it contains “natural flavorings”, which are unwanted chemicals.
Smjör butter has a rich smooth flavor and texture. The use of growth hormones and steroids in raising cattle is completely banned in Iceland.
Icelandic cows are also mostly fed on grass or hay as they have been for centuries. The Icelandic butter is beautifully yellow and the taste is unique.
Rice Flour is light and Gluten Free! I use it often, offers a clean taste and creates a crispy exterior
Only looks fancy!
A Recipe to Master!
It’s easy, delicious and impressive! Perfect for entertaining too.
Learn the skills of cooking Trout properly in a skillet, and master the Brown- Butter Sauce!
Fish almondine, a dish of fish topped with almonds and a browned butter sauce, originated in France in the mid-19th century. The term “amandine” is French for “prepared or served with almonds”
During the 1960s, the amandine technique spread from New Orleans to restaurants throughout the United States, where they continued to prepare it with trout while extending the almond treatment.
About Rainbow Trout:
Rainbow trout is known for its deliciously clean taste. The meat is tender and flakes delicately. The key to why the Idaho Rainbow trout truly stands out lies is in its versatility.
It is a freshwater fish however it does not have a strong fishy flavour at all, it has a more delicate flavour than other trout. Many say Rainbow Trout is similar to salmon in flavor but while it is related, it has a much milder flavor that is nutty and a little sweet.
With a mild, delicate taste, rainbow trout offers a nutrient-dense protein package: a three-ounce serving packs hefty amounts of selenium, omega-3 fatty acids, and vitamins D and B12.
All rainbow trout (and steelhead) farmed in the U.S. is rated green for environmental sustainability.
The largest rainbow trout farm in the U.S., Riverence, is located in Idaho and uses flowthrough raceways.
Seasoning Your Almonds:
Here is an opportunity to add another layer of FLAVOR!
METHOD:
Add sliced natural almonds to a large skillet, add neutral oil and seasonings; mix in well. Set flame to low- medium heat and toast, stirring until almond are just lightly golden in about 4 minutes… that was easy!
You can use any SALT FREE seasoning blend you like, Curry would be lovely, and so would a Cajun Seasoning or Seafood Seasoning.
I use an Organic Adobo Seasoning which contains: Onion, garlic, pepper, oregano, cumin, cayenne. I do add a pinch of turmeric for color!
I do not use “Adobo all purpose seasoning” Because it’d high sodium count! ~ SALT, GARLIC, TRICALCIUM PHOSPHATE (ANTICAKING AGENT), BLACK PEPPER, OREGANO, TURMERIC.
Also See:
Weeknight Cooking – My Favorite Recipes to Learn, Eat & Repeat
Enjoy another of my “Weeknight” Entrees!
Karen
Weeknight “Fancy” Trout Almondine with Special Seasoned Almonds
Equipment
- 1 cast iron pan
- 1 12 inch pan I use Circulon A1 Series
Ingredients
Trout:
- 1 1/2 pounds Rainbow Trout Fillets , (each 6 ounces)
- 1/2 teaspoon sea salt
- 1/8 teaspoon freshly cracked black pepper, fine grind
- 2 tablespoons white rice flour*, can use regular flour
- 4 teaspoons neutral oil
Seasoned Almonds:
- 1/2 cup natural sliced almonds
- 1 teaspoon neutral oil, such as expeller presses safflower oil
- 1 teaspoon adobo or curry seasoning*, (that includes turmeric, or add a pinch)
- 1 pinch sea salt
Finishing:
- 6 tablespoons unsalted butter, I use Smjor Islandic Butter, which is lightly salted
- 1/2 teaspoon lemon rind, minced (optional, but I love.)
- 4 teaspoons lemon juice
- 2 tablespoons flat leaf parsley, cleaned, dried and chopped coarsely
Instructions
Seasoned Almonds:
- Add almonds, oil and seasonings to a 12" pan. Combine with a rubber spatula. Turn heat to low-medium and toast the almonds, stirring until almost golden, about 4 minutes; remove to a plate, sprinkle with a pinch of sea salt; set aside.
Season & Cook Trout:
- Clean and dry trout. Remove pin bones with a tweezer. Place them on a plate, skin side down. Add salt and pepper evenly.Add rice flour on a large plate and even out. Add trout, flesh side down first and lightly coat, turn over to coat skin side. Tap out excess flour.
- Heat 2 teaspoons oil in a large cast iron skillet over medium heat. When hot, add TWO fillets, flesh side down and cook for 2 – 3 minutes, or until a touch golden. Turn over and cook for an additional 2 -3 minutes. Fish will feel firm when cooked through. Remove to a rimmed baking tray, flesh side up. Add remaining 2 teaspoons oil and heat, repeat with the remaining two fillets and add them to the tray.
Finishing the Dish:
- Top each fillet with a portion of seasoned almonds.Add 6 tablespoons of butter to the skillet (no need to wash it.) Cook over medium- low heat until the white solids are bubbly and have turned golden brown, about 4 minutes. HINT: take a spoonful out of the pan to check color.Remove from heat, add lemon rind and lemon juice; stir well. Immediately pour over the fish fillets. Sprinkle with all of the parsley. Taste for salt and serve. Add lemon slices if you like.
- If you are reheating the fish, do not overcook it, it should be slightly underdone. Add to a preheated 400 degree oven and reheat until warmed through.
Notes
Rice Flour is gluten free and a fabulous coating for the fish, offers a light crispy crust. This recipe may not be reproduced without the consent of its author, Karen Sheer.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
