classic Pan fried

trout amandine

classic Pan Fried Trout Amandine

This is classic French cooking at its best. Simple, fresh ingredients, simply prepared, and ready in almost no time. The trick to perfect execution of this dish is to use the highest quality ingredients, in order to allow each component to shine. This week, I’m making it to serve as part of my menu for Parasha Lech Lecha.

For the best results, you’ll want to use the freshest fish, European-style low moisture butter, and the juice of a fresh, preferably organic lemon, finished with just-toasted sliced almonds and flat-leaf parsley. This is one of those times when substitutions will have a negative effect on the finished product.

I like to use small-ish rainbow trout, serving each person a whole butterflied fish. I usually leave the head on—the meat in the cheeks is super-sweet—but you can serve it sans head if you prefer.

For two servings:

Ingredients:

  • 2 whole butterflied rainbow trout (or fillets), all bones removed, or two whole trout, cleaned

  • unbleached flour for dredging

  • 4 ounces sweet European butter

  • 1 tablespoon extra virgin olive oil

  • ½ cup sliced almonds

  • 1 fresh lemon, preferably organic if possible

  • kosher salt and pepper to taste

Method:

Spoon a little flour onto a flat plate and season it with salt and pepper.

Make sure your fish is dry before dredging it in flour on both sides.

Melt 2 tablespoons of the butter with the olive oil in the pan. When the butter foams, add the fish, skin side down.

Cook for a few minutes until the skin is crisp and browned, then carefully turn the fish to cook on the flesh side. This won’t take long, depending upon the thickness of your fish. It will flake easily when done.

Remove the fish to a serving platter or to individual dinner plates and keep them warm while you finish the pan sauce: Add the remaining butter to the pan and when it foams, add the almonds. Cook, stirring constantly, until the almonds turn a nice golden brown and the butter has turned nut brown. This happens fast. Be careful not to let it burn.

Squeeze in the lemon, tasting as you go—some lemons have more juice than others, some people like more lemon than others.

Pour the pan sauce with the almonds over the fish, finish with chopped parsley, and serve immediately.