Reviewed: Nov. 21, 2009

great recipe!! :)

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Mrs.Williams

Cooking Level: Intermediate

Home Town: Ventura, California, USA

Living In: Idaho Falls, Idaho, USA

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Reviewed: Oct. 25, 2009

Simple and delicious! I actually added the lemon juice to the butter in the pan, and whisked it together quickly which gives you more of a sauce. I served mine with red skinned mashed potatoes and sauteed spinach. The almonds add a nice crunch to the texture. Oh and "amandine" is definitely the correct name!

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RMAXIM

Cooking Level: Expert

Home Town: Germantown, Maryland, USA

Living In: Rockville, Maryland, USA

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Reviewed: Oct. 7, 2009

Very quick and easy recipe. I will add minced garlic to the butter and almonds next time. Amandine is correct.

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Wilemon

Cooking Level: Expert

Home Town: Afton, Virginia, USA

Living In: Larkspur, Colorado, USA

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Reviewed: Aug. 16, 2009

Very fast easy way to cook trout. I used two pans so I didn't have to stop and wipe out one.

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saladcook

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Reviewed: Aug. 3, 2009

I used this recipe the first time I tried Trout...it was the perfect choice!

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Tammylou

Cooking Level: Expert

Living In: Mount Brydges, Ontario, Canada

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Reviewed: Jul. 31, 2009

This was pretty good. I made it with trout filets as that's what was in the freezer. Be careful when browning the almonds - mine went from "perfect" to "overdone" in a matter of seconds. Other than that, this is a nice easy way of cooking trout. Thanks!

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Caroline C

Cooking Level: Expert

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Reviewed: Apr. 20, 2009

I don't typically like fish, but I keep trying because my husband loves it and I know it's good for me. This is the one fish dish I continue to make. It's very good, even for non-fish lovers. I haven't figured out if it's the trout or the fact that's cooked in butter or the lemon or what but it's just GOOD. I use trout fillets, skin removed, and I do NOT wipe out the pan before making the sauce, other than that follow the recipe pretty closely. This is nice and quick. I love the buttery almonds, and if they get on my rice, I don't mind that either :)

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lpritchett

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Reviewed: Feb. 21, 2009

Trout Amandine is one of my very favorites. Look it up in a cookbook, it IS amandine! Thank you for bringing this back on my radar!

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ktsmom

Cooking Level: Intermediate

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Reviewed: Jan. 20, 2009

Very good! I chopped the almonds fairly fine, but it was delicious.

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TAWNEY112

Cooking Level: Expert

Home Town: Elkhart, Indiana, USA

Living In: Waterloo, Iowa, USA

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Reviewed: Jan. 14, 2009

Very good and not difficult at all! And yes, the proper name is "Amandine." Not every word has to be anglicized!

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cb001

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Reviewed: Jan. 10, 2009

I was looking for a new way to cook trout. My DH gets tired of the recommended amount of fish to eat each week, so we needed a change. He really liked this recipe! I did the almonds in a separate pan, since I didn't want to handle the hot pan the fish had been in, and it saved a few minutes. Thanks for the Trout Amandine (prepared or served with almonds--for those who didn't research the term--we all learn things here, don't we?!)

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Jeannine

Cooking Level: Intermediate

Living In: Shiloh, Illinois, USA

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Reviewed: Mar. 30, 2008

I fixed this for the family tonight, and everyone loved it! Completely fabulous, and very easy. I sauted the fish in 1/2 butter, 1/2 EVOO and then did the almonds just in butter. YUMMY! My picky eater son was the first one finished! I'll be doing this often, and will try it on other fish, maybe tilapia.Thanks for a super recipe!

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AnnWC

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Reviewed: Feb. 1, 2008

Very tasty! I browned the butter and almond sauce in a little saucepan to bring things together quicker and save me cleaning out the pan while the fish cooled. Heating the plates in the oven helped keep everything warm longer too. I served with creamed potatoes and every last bit was eaten. :) Thanks!

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Sarah Katherine

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Reviewed: Jan. 28, 2008

So.....good!

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JQ

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Reviewed: Nov. 12, 2007

amandine The French term meaning "garnished with almonds." It's often misspelled "almondine."

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xley5

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Reviewed: Oct. 30, 2007

I will use less butter next time, but this was a great and easy recipe.

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SACH008

Cooking Level: Expert

Home Town: Clovis, New Mexico, USA

Living In: Pie Town, New Mexico, USA

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Reviewed: May 25, 2007

Who cares what she calls it. It is her recipe. What matters is that it taste awsome.

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Jason

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Reviewed: Feb. 21, 2007

Just made this recipe tonight - didn't think much of it while making it but surprisingly good tasting - my husband loved it - this recipe is a keeper. I still wonder what 'sauce' you mean to add to trout? Some changes I made: I added all the lemon juice (and more) to almonds and butter before topping the trout. Also had to bake in oven for an extra 15 min - didn't seem to cook well stovetop. Couldn't reasonably eat this every week too much butter - wow!

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anne

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Reviewed: Feb. 7, 2007

This is a great recipe delicious and verry easy!! Ive tried it on everything from trout to paddlefish. Thank you to Lori Evans for setting seanzilla straight~

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