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!
Serves: 4Serves: 4
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
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