TROUT ALMONDINE | The Best Rainbow Trout Recipe!

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil reduces saturated fat while maintaining flavor.

almonds

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Sunflower seeds are more affordable and nut-free.

Juice half of a fresh lemon to get about 1.5 tablespoons of juice.

Pat the trout filets dry with paper towels and season with salt and pepper on both sides.

Lightly dust each trout filet with about 1 tablespoon of flour and pat it in.

Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large sauté pan over medium heat until the butter starts to bubble and shimmer.

Add the trout to the pan skin side down and cook undisturbed for 3 to 4 minutes to develop a crust.

Gently flip the trout using a fish spatula and cook for an additional 3 minutes on the other side.

Remove the trout to a serving platter or individual plates, warming the plates ahead of time if desired.

Use paper towels to remove excess oil and crispies from the pan to avoid blackened bits in the sauce.

Return the pan to medium heat and melt 3 tablespoons of butter.

Add 1/3 cup of sliced almonds to the butter and stir for a couple of minutes until lightly toasted, being careful not to over-toast them.

Turn off the heat and add the lemon juice, chopped parsley, and 1 heaping tablespoon of drained capers to the pan, stirring until just combined.

Evenly divide the almondine sauce over each trout filet and optionally squeeze more fresh lemon juice on top or serve lemon slices on the side.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens