Trout Almondine
This recipe post is my way of making up for Monday’s post. I know it takes some time to make meringue cups–but this meal? It can be made in less than 30 minutes. I’m tempted to say less than twenty minutes, but I’d rather be safe than sorry. [But really, I think it can be made in less than twenty minutes.]
One day I’ll post a recipe that doesn’t involve citrus or other tart foods, but today is not that day.
Are you familiar with meuniere sauce? It is a very traditional, rustic French pan sauce made with brown butter (hello, flavor!), lemon juice and parsley. Usually, it is prepared with pan-seared sole or trout. Apparently, it is also common in New Orleans cuisine, which is very timely considering yesterday was Mardi Gras. I’d like to say that this recipe was planned with that in mind, but it was pure coincidence. Let’s pretend it wasn’t though!
There are actually a ton of different variations of meuniere sauce–and we exhausted every single variation when I was in culinary school, but trout almondine might be one of my favorites to date.
It is exactly the same as meuniere sauce, but it includes the addition of capers and sliced almonds. I am obsessed with capers (briny and tart-my favorite)–and the sliced almonds add the best texture and crunch.
I’m telling you–this dish is ridiculously easy to make! The entire cooking process goes fast. Which is great in the sense that you can get it on the table incredibly quickly–but bad if you don’t have everything prepped and ready to go.
Either way, this dish is incredibly difficult to screw up! And there is nothing I (and most likely, you as well) love more than an easy, reliably delicious dinner that can be made on even the busiest night of the week.
I am in desperate need of more easy, weeknight dinner ideas to break up the routine. So please, share away!
Trout Almondine
Ingredients
- 2 trout fillets, skin on (roughly 6 ounces each)
- kosher salt
- freshly ground black pepper
- flour, for dredging
- 1 tablespoon extra virgin olive oil
- 3 tablespoons unsalted butter
- 3-4 tablespoons fresh lemon juice, to taste
- 1/4 cup finely chopped parsley
- 1.5 tablespoons drained capers
- 1/4 cup toasted sliced almonds
Instructions
- Season the trout with salt and pepper on both sides. Lightly dredge in flour.
- Heat the oil in a large non-stick skillet over medium heat. Pan sear the fillets (skin side down), pressing down with a metal spatula to ensure that the skin crisps evenly. Cook for 2-3 minutes (depending on thickness) before flipping and searing briefly on the other side. Transfer the fillets, skin side up, onto plates or a metal rack and keep warm.
- Wipe the pan clean of any remaining oil–and return back to medium heat. Add the butter and continue to heat until the butter browns (1-2 minutes).
- Add the lemon juice, parsley, capers, and toasted almonds and remove from the heat immediately. Stir together and season with salt and pepper to taste.
- Spoon the butter sauce over the trout fillets and serve immediately.
Nutrition Information:
Yield: 2 Serving Size: 1Amount Per Serving: Calories: 651 Total Fat: 37g Saturated Fat: 13g Trans Fat: 0g Unsaturated Fat: 21g Cholesterol: 92mg Sodium: 492mg Carbohydrates: 54g Fiber: 4g Sugar: 2g Protein: 27g
I haven’t had meuniere sauce since school. Now I’m craving it and all those delicious capers.
I love it soooo much! I haven’t had it in far too long either. Thanks Jen!
I’ve never had the combination of trout and almonds, it sounds fantastic. And looks amazing! And an easy meal too. Maybe I could whip this up with what’s in my pantry.
It’s delicious! Especially with the brown butter and lemon. Let me know if you try it!
Where on earth are you finding all your fish?!? I have been dying to cook trout, but cannot find it in my store and I live in a place where trout fish all year!
This looks amazing and citrus for the win! 🙂
Your comments crack me up. That is so bizarre!! I don’t know–but I can always seem to find trout in my local grocery store :/
Oh man this is definitely up my alley. I love fresh fish and its calling out to me.
Thank you Meagan! And thanks for sharing today! 🙂
I made skate meuniere for brian for valentine’s day. always a hit!
I saw the pictures, it looked delicious! I wish I could find skate!
Hooray for fish posts today!! Love trout and can’t wait to try this recipe!
High fives all around!
So simple, yet so elegant. I’m on board! Plus 20 minute meals are exactly what I need right now, life has been crazy.
Um, yes. I feel you on the crazy life thing. I need more 20 minute meals myself!
Love that beautiful crispy skin!! I haven’t made meuniere since my FCI days….I think it’s time to get this in the rotation!
I haven’t had meuniere enough since school either. And it’s so easy! What’s wrong with us?! Haha.
I love pairing capers with fish. Gah, that crispy trout skin is calling my name!
I love capers so much!!
What a beautiful meal!
Thanks so much Cheri!
Looks delicious! Funny that i almost bought the trout at WF’s yesterday, but ended up with salmon! Delicious and fairly easy, thank goodness! Love the last photo!
Thanks Mom!
How gorgeous is this fish!! I am totally in the mood for lemony tart buttery things. AKA this.
I’m in the mood for lemony tart buttery things every day of my life! It’s a problem, haha!
Pingback: Trout Almondine | Ghee is Good
This is gorgeous.
I’m a current LADC student. Love reading through your blog.
Noms! Can’t wait to try this.