Food and Recipes Seafood Fish Classic Trout Amandine 5.0 (1) 1 Review Trout amandine features a perfect pairing, delicate trout with buttery almonds and a rich sauce. By Southern Living Test Kitchen Southern Living Test Kitchen The Southern Living Test Kitchen has been publishing recipes since 1970, four years after the first issue of Southern Living Magazine appeared on newsstands. The Southern Living Test Kitchen team includes a team of professionals with deep expertise in recipe development, from pastry chefs and grilling experts to nutritionists and dietitians. Together, the team tests and retests, produces, styles, and photographs thousands of recipes each year in the state-of-the-art test kitchen facility located in Birmingham, Alabama. Southern Living's editorial guidelines Updated on April 26, 2024 Rate PRINT Share Trending Videos Close this video player Photo: Southern Living Active Time: 30 mins Total Time: 2 hrs 30 mins Servings: 6 Trout amandine sounds fancy, but it only requires fresh fish and pantry staples to prepare. Amandine ("AH-mahn-DEEN") is a French culinary term that means "with almonds," and in the recipe, sliced almonds are lightly browned in a rich browned butter sauce flavored with lemon juice and Worcestershire sauce. The sauce is spooned over trout filets that have been coated in flour and pan-fried in butter. Although the dish itself comes together in minutes, be sure to set aside two hours so that the fish can marinate in a mixture of milk and hot sauce, which adds a spicy note while also mellowing the fishy odor and flavor of the trout. Learn how to make Trout Amandine. It needs nothing more than a simple green salad and plenty of good crusty bread for mopping up all of that delicious sauce. Trout fillets are sold as single fillets, or sometimes as a "saddle." Be sure to buy the smaller, single fillets, if possible, so that they will fit in your skillet with ease. Ingredients 2 cups milk 1/8 tsp. hot sauce 1 1/2 tsp. kosher salt, divided 12 (4-oz.) trout fillets 3/4 cup all-purpose flour 1/2 tsp. ground black pepper 3/4 cup unsalted butter, divided 1 Tbsp. olive oil 1/2 cup sliced almonds 2 Tbsp. fresh lemon juice 2 tsp. Worcestershire sauce 1/4 cup chopped fresh parsley Directions Marinate fish: Stir together milk, hot sauce, and 1 tsp. salt in a 13- by 9-inch baking dish; add fillets, turning to coat. Cover and chill 2 hours. Drain, discarding marinade. Make fish coating: Combine flour and pepper in a shallow dish. Dredge fillets in flour mixture. Pan fry trout: Melt 1/4 cup butter with oil in a large skillet over medium heat. Fry fillets, in batches, in butter mixture 2 minutes on each side or until fish flakes with a fork. Transfer to a serving platter; keep warm. Make sauce: Combine remaining 1/2 cup butter and almonds in a saucepan; cook over medium heat, stirring often, until almonds are lightly browned. Add lemon juice, Worcestershire sauce, and remaining 1/2 tsp. salt; cook, stirring constantly, 1 minute. Remove from heat; stir in parsley. Pour almond mixture over fillets, and serve immediately. Rate It Print