Recipe by Lola
"A classic and delicious way to prepare trout."
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2 whole (10 ounce)
salt and pepper to taste
blanched slivered almonds
chopped fresh parsley, for garnish
lemon, for garnish
Lovely! I'm becoming a big fan of trout.
SEANZILLA: 'Amandine' is right, it means "garnished with almonds." Almondine isn't a word in the dictionary.
It's "Almondine", not "amandine". Hence, the almonds....
After reading the reviews I was wondering how such a simple recipe could rate so many 5 star reviews. I guess sometimes simplicity is best because this is truly wonderful. I cooked 2 large fillets (and used less than half the butter) and very lightly floured them. DH isn't a big fish eater unless he orders it in a restaurant where it comes covered with a rich sauce, but he told me 3 times during dinner how much he liked this. Thanks for the wonderful Trout Amandine recipe.
This deserves more than 5 stars, it was the BEST fish I have ever had! I normally don't even like fish but my husband brought home some trout so I got this recipe for him to use and I could not believe how good this was!! We are having it again this week - Thank you so much for this recipe, it has made a fish lover out of me!!
The French term meaning "garnished with almonds." It's often misspelled "almondine."
Hubby brought home fresh trout and this is an excellent and simple recipe. I use clarified butter whenever possible and it works great in this recipe. I also used sliced almonds and they were wonderful in this dish.
Note to seanzilla:
aÂ·manÂ·dine: Prepared or garnished with almonds: swordfish amandine.
Who cares what she calls it. It is her recipe. What matters is that it taste awsome.
This recipe was a snap to prepare and it came out very good. In my opinion, fish recipes are best when kept simple, and this was just about as simple as it gets!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories from Fat: 501
Rated, reviewed, and ready to satisfy your sweet cravings.
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