Trout Meunière Amandine is one of those dishes my mom seeks out on a menu and keeps a mental list of her favorite places to order it. So when we have fresh fish on hand, the window of opportunity opens for her to experiment with the recipe and recreate it at home. I looked over her shoulder the last time she made it, and today I’m going to share how it all came together!
Trout Amandine is a simple and fresh dish where the trout is dredged in flour, cooked in butter and topped with almonds. While this dish is often pan fried, we opted to cook the fish in the oven.
While Trout Amandine is a tasty dish in and of itself, I like to add a meunière sauce to level up the flavors a bit. In its most simple form, a meunière sauce is brown butter, chopped parsley and lemon. Creole variations of the sauce include Worcestershire sauce, extra spices and sometimes heavy cream.
Because this is a home recreation, we didn’t conduct precise measurements for the fish preparation, but you don’t have to be too exact there. For the meunière sauce, I cross referenced a few recipes and ended up with something close to this Bon Appétit recipe, but with some added flare, as inspired by these recipes from Chef Emeril Lagasse and Chef Paul Prudhomme. You could certainly “kick it up a notch” by following one of their recipes more closely, as they have some additional ingredients.
Below is an overview of what we used:
Ingredients
Serves: 2-3 people
For the fish
- 6 small trout fillets or 2-3 large trout fillets*
- 1 tbsp butter, melted
- ~¼ cup Zatarain’s Fish Fri**
- ~2 tbsp slivered almonds
For the meunière sauce
- ¼ cup butter, divided into 4 cubes
- 2 tbsp chopped fresh parsley
- ¼ cup worcestershire sauce
- 1 tbsp lemon juice
*We often cook very small fillets that are similar in size to fish fingers. In total, this is equivalent to working with about 2-3 large fillets.
**Because this fish fry is pre-seasoned, you can easily start with a couple of tablespoons and add more as you need without worrying about affecting the spice to flour ratio. And, of course, you could make your own flour mixture using a bit of cayenne, paprika, garlic powder and whatever else you like. We’re just going for quick, tried and true here!
Step 1
Preheat the oven to 350°F and line a baking sheet with parchment paper.
Step 2
Lightly coat the fish fillets in the melted butter and dredge in the Zatarain’s Fish Fri. Place the coated trout on the parchment paper.
Step 3
Place in the oven and bake for 4-6 minutes, depending on size. Turn the fillets over, and cook for an additional 4-6 minutes until almost golden. Top the fish with the slivered almonds and bake for a final 1-2 minutes until the fish is golden brown and flaky and the almonds are lightly toasted.
- Note: The trout we normally have on hand tends to be very small fillets, so cooking time can vary greatly if your fillets are thicker and larger.
Step 4
While the fish is cooking, prepare the meunière sauce. In a small pan, brown the butter for about 1-2 minutes. Be careful not to burn. When brown, add the parsley and lemon juice. Finish by adding in the Worcestershire sauce. Stir until well combined and remove from heat.
- Note: Be cautious when adding in the parsley and lemon juice, as it can cause the hot butter to sputter.
Step 5
Take the fish out the oven when golden brown and flaky. Top with desired amount of meunière sauce and serve.
Enjoy!
