I named this recipe Trout Amandine OG because this is old school cooking at its best. But I would say that the most important accompaniment is a glass of crisp white French wine! I served my Trout Amandine dish with sauteed spinach and roasted potatoes. Everything else about this recipe is easy. The key to our recipe is toasting the almonds (but not burning them) and also not overcooking the fish. Trout amandine is typically enjoyed as an entre in New Orleans’ restaurants, and it is usually accompanied by buttered new potatoes, steamed french green beans, and lemon wedges. Top each fillet with the herb mixture (really pack it on there). Allow to sit about 2 minutes, until edges get crispy, then flip. Lightly sprinkle fillets with salt and pepper. Heat a non-stick/oven proof skillet to medium/high heat. Our Trout Amandine recipe is easy to make at home if you can source fresh trout fillets. The dish is most commonly prepared with skinless speckled trout (spotted sea trout) fillets instead of whole fish, as is usually the case in traditional French cooking. Prepare the Fish: Heat oven to 375 degrees. It is a standard at the grand old restaurants like Antoine’s, Arnaud’s, and Galatoire’s.
Trout Amandine (or Trout Almondine) is a classic French/New Orleans dish that has become a staple of French and Cajun cooking alike. Then place trout in buttermilk, and again in flour shake off excess. Dredge trout in flour and shake off excess. Season trout fillets with salt, pepper, and Creole seasoning. Looking for an easy fish dinner to serve? Look no further than our delicious Trout Amandine recipe! What is Trout Amandine? To a cast iron or heavy bottomed pan over medium heat, add 1/2 inch olive oil.
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