Brown Butter Trout Amandine
Trout Amandine is a French classic of breaded fried trout served with a melted butter sauce and slivered almonds. This version is lighter and does not call for breading. The trout fillets are baked to perfection in the oven instead, and served with a nutty brown butter sauce, toasted almonds and fresh chopped parsley. Pure deliciousness!
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat oven to 375F (190C)
- Season trout fillets with salt, pepper and the olive oil, rubbing lightly on both sides, and place on a baking tray lined with parchment paper, skin side down. Bake in the oven for 10-12 minutes until fish pricked with a fork flakes easily
- Heat a pan over medium heat and toast the slivered almonds for 3-5 minutes until light brown, stirring constantly to avoid from burning. Transfer to a small bowl. Reserve a few handfuls for garnishing.
- In the same pan on medium heat, prepare the brown butter: melt the butter and cook, stirring gently, until it turns brown and starts to smell nutty (about 6-7 minutes on medium heat). Transfer to the bowl with the almonds immediately to avoid from burning. Add the chopped parsley to the sauce and stir to combine
- Remove trout from oven and pour the butter sauce over the fillets. Serve garnished with extra toasted almonds
Our recipes are created using Paleo, Primal and Gluten-free guidelines. Learn more about our diet and lifestyle at www.primalpalate.com.