Trout Amandine

Name: Trout Amandine
Total time: 32 min
Yield: 4 servings
Cuisine: french
Ingredients: 120 g Plain flour; 1 tsp Salt; 1 tsp Ground black pepper; 4 piece Whole trout, about 300 g each, gutted and cleaned; 45 g Unsalted butter; 45 g Unsalted butter; 90 g Unsalted butter; 120 g Flaked almonds; 2 piece Lemon; 20 g Flat-leaf parsley; 1 tsp Salt

32 min · 25 min active · makes ~2 kg · Medium

Pan-fried whole trout coated in flour and topped with browned butter and toasted sliced almonds, finished with fresh lemon and parsley.

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Trout Amandine

Pan-fried whole trout coated in flour and topped with browned butter and toasted sliced almonds, finished with fresh lemon and parsley.

See more →

TOTAL TIME

32 min

ACTIVE TIME

25 min

QUANTITY

~2 kg

DIFFICULTY

Medium

CUISINE

—

Who’s eating

Cooking for A typical adult.

This should leave everyone comfortably full.

Portions & fullness

Ingredients0/8

Tools0/14

Ingredients

0/8 gathered · 4 servings

120g

2tsp

1tsp

about 300 g each, gutted and cleaned4piece

180g

120g

2piece

20g

#	Quantity	Notes	State
1	120g	—	—
2	2tsp	—	—
3	1tsp	—	—
4	4piece	about 300 g each, gutted and cleaned	—
5	180g	—	—
6	120g	—	—
7	2piece	—	—
8	20g	—	—

Tools

16 items

Serveware

1 item

Procedure

42 steps

1 of 42

Heat the oven to 80 °C so you can keep the first fish warm while you cook the second batch.

80°C

⏱ 10 min

2 of 42

Tip the flour into a shallow dish.

Plain flour · 120 g

⏱ 5s

ResultPlain flour

3 of 42

Add the salt to the flour in the dish.

Salt · 1 tsp

⏱ 5s

ResultPlain flour and salt

4 of 42

Add the pepper to the flour in the dish.

Ground black pepper · 1 tsp

⏱ 5s

ResultPlain flour and salt and ground black pepper

5 of 42

Stir the flour, salt and pepper together until evenly combined.

⏱ 10s

ResultSeasoned flour

6 of 42

Lay one trout on the board.

Whole trout · 4 piece

⏱ 5s

ResultWhole trout

7 of 42

Pat the trout all over with kitchen paper until the skin is completely dry.

Whole trout · step 6

⏱ 15s

ResultDried trout

8 of 42

Lay the trout in the seasoned flour and press gently to coat both sides and the cavity, then shake off any excess.

Dried trout · step 7

⏱ 20s

ResultFlour-coated troutused in step 14

9 of 42

Lay the second trout on the board.

⏱ 5s

ResultWhole trout

10 of 42

Pat the second trout all over with kitchen paper until the skin is completely dry.

Whole trout · step 9

⏱ 15s

ResultDried trout

11 of 42

Turn the second trout in the seasoned flour to coat both sides, shaking off the excess.

Dried trout · step 10

⏱ 20s

ResultFlour-coated troutused in step 14

12 of 42

Add the butter to a large frying pan, at least 30 cm across, so both trout lie flat without overlapping.

Unsalted butter · 45 g

⏱ 5s

ResultUnsalted butter

13 of 42

Set the pan over a medium-high heat and let the butter melt and foam, swirling gently, until the foam begins to subside.

⏱ 1 min

ResultMelted butter

14 of 42

Lay both flour-coated trout in the pan and cook without moving them for 4 minutes until the underside is deep golden brown.

Flour-coated trout · step 8 Flour-coated trout · step 11

⏱ 4 min

ResultFirst-side pan-fried trout

15 of 42

Carefully slide a large spatula under each trout and flip it away from you in one confident movement.

⏱ 10s

ResultFlipped trout

16 of 42

Cook the second side for 4 minutes until the fish is cooked through and the skin is crisp and golden.

⏱ 4 min

ResultPan-fried trout

17 of 42

Lift both trout out of the pan onto a heatproof plate, leaving the brown butter behind.

Pan-fried trout · step 16

⏱ 15s

ResultPan-fried troutused in step 25

18 of 42

Slide the plate into the oven to keep the trout warm while you cook the remaining two fish.

⏱ 10s

ResultPan-fried trout

19 of 42

Lay the third trout on the board.

⏱ 5s

ResultWhole trout

20 of 42

Pat the third trout dry all over with kitchen paper.

Whole trout · step 19

⏱ 15s

ResultDried trout

21 of 42

Turn the third trout in any remaining seasoned flour to coat both sides, shaking off the excess.

Dried trout · step 20

⏱ 20s

ResultFlour-coated troutused in step 27

22 of 42

Lay the fourth trout on the board.

⏱ 5s

ResultWhole trout

23 of 42

Pat the fourth trout dry all over with kitchen paper.

Whole trout · step 22

⏱ 15s

ResultDried trout

24 of 42

Turn the fourth trout in the seasoned flour to coat both sides, shaking off the excess.

Dried trout · step 23

⏱ 20s

ResultFlour-coated troutused in step 27

25 of 42

Add fresh butter to the pan.

Unsalted butter · 45 gBrown butter · step 17

⏱ 5s

ResultBrown butter and unsalted butter

26 of 42

Set the pan back over a medium-high heat and let the butter melt and foam until the foam subsides.

⏱ 1 min

ResultFoaming butter

27 of 42

Lay the two remaining flour-coated trout in the pan and cook without moving for 4 minutes until the underside is deep golden brown.

Flour-coated trout · step 21 Flour-coated trout · step 24

⏱ 4 min

ResultFirst-side pan-fried trout

28 of 42

Flip each trout carefully away from you with a large spatula.

⏱ 10s

ResultFlipped trout

29 of 42

Cook the second side for 4 minutes until the fish is cooked through and the skin is crisp.

⏱ 4 min

ResultPan-fried troutused in step 31

30 of 42

Remove the plate of resting trout from the oven using oven gloves and set it on the counter.

⏱ 10s

ResultPan-fried trout

31 of 42

Lift the second pair of cooked trout onto the plate with the first pair, leaving the brown butter in the pan.

Pan-fried trout · step 29

⏱ 15s

ResultBrown butterused in step 43

32 of 42

Add the remaining butter to the brown butter already in the pan.

Unsalted butter · 90 gBrown butter · step 31

⏱ 5s

ResultBrown butter and unsalted butter

33 of 42

Add the almonds to the pan.

Flaked almonds · 120 g

⏱ 5s

ResultBrown butter and unsalted butter and whole blanched almonds

34 of 42

Cook over a medium heat, stirring constantly, until the almonds are golden and the butter is a deep nut-brown colour with a rich, toasty aroma.

⏱ 3 min

ResultToasted almonds in brown butter

35 of 42

Place the lemons on a clean chopping board.

Lemon · 2 piece

⏱ 5s

ResultLemon

36 of 42

Cut each lemon in half through its equator.

Lemon · step 35

⏱ 15s

ResultHalved lemon

37 of 42

Squeeze the juice from all four lemon halves into a small bowl, catching any pips.

Halved lemon · step 36

⏱ 30s

ResultFresh lemon juice

38 of 42

Pour the lemon juice into the pan and swirl immediately — the butter will foam up — then take the pan off the heat.

Fresh lemon juice · step 37

⏱ 5s

ResultAlmond brown-butter sauce

39 of 42

Lay the parsley on the clean board.

Flat-leaf parsley · 20 g

⏱ 5s

ResultFlat-leaf parsley

40 of 42

Gather the parsley into a tight pile and rock the knife over it until finely chopped.

Flat-leaf parsley · step 39

⏱ 30s

ResultFinely chopped parsleyused in step 45

41 of 42

Add the salt to the almond butter sauce in the pan.

Salt · 1 tsp

⏱ 5s

ResultAlmond brown-butter sauce and salt

42 of 42

Stir to dissolve the salt evenly through the sauce.

⏱ 10s

ResultSeasoned almond brown-butter sauceused in step 44

Total Time32 min

#	Product	Tool	Action
1	—	80°C	Heat the oven to 80 °C so you can keep the first fish warm while you cook the second batch.⏱ 10 min
2	120 g		Tip the flour into a shallow dish.⏱ 5sResultPlain flour
3	1 tsp		Add the salt to the flour in the dish.⏱ 5sResultPlain flour and salt
4	1 tsp		Add the pepper to the flour in the dish.⏱ 5sResultPlain flour and salt and ground black pepper
5	—		Stir the flour, salt and pepper together until evenly combined.⏱ 10sResultSeasoned flour
6	4 piece		Lay one trout on the board.⏱ 5sResultWhole trout
7	Whole troutstep 6		Pat the trout all over with kitchen paper until the skin is completely dry.⏱ 15sResultDried trout
8	Dried troutstep 7		Lay the trout in the seasoned flour and press gently to coat both sides and the cavity, then shake off any excess.⏱ 20sResultFlour-coated troutused in step 14
9	—		Lay the second trout on the board.⏱ 5sResultWhole trout
10	Whole troutstep 9		Pat the second trout all over with kitchen paper until the skin is completely dry.⏱ 15sResultDried trout
11	Dried troutstep 10		Turn the second trout in the seasoned flour to coat both sides, shaking off the excess.⏱ 20sResultFlour-coated troutused in step 14
12	45 g		Add the butter to a large frying pan, at least 30 cm across, so both trout lie flat without overlapping.⏱ 5sResultUnsalted butter
13	—		Set the pan over a medium-high heat and let the butter melt and foam, swirling gently, until the foam begins to subside.⏱ 1 minResultMelted butter
14	Flour-coated troutstep 8		Lay both flour-coated trout in the pan and cook without moving them for 4 minutes until the underside is deep golden brown.⏱ 4 minResultFirst-side pan-fried trout
14	Flour-coated troutstep 11
15	—		Carefully slide a large spatula under each trout and flip it away from you in one confident movement.⏱ 10sResultFlipped trout
16	—		Cook the second side for 4 minutes until the fish is cooked through and the skin is crisp and golden.⏱ 4 minResultPan-fried trout
17	Pan-fried troutstep 16		Lift both trout out of the pan onto a heatproof plate, leaving the brown butter behind.⏱ 15sResultPan-fried troutused in step 25
18	—		Slide the plate into the oven to keep the trout warm while you cook the remaining two fish.⏱ 10sResultPan-fried trout
19	—		Lay the third trout on the board.⏱ 5sResultWhole trout
20	Whole troutstep 19		Pat the third trout dry all over with kitchen paper.⏱ 15sResultDried trout
21	Dried troutstep 20		Turn the third trout in any remaining seasoned flour to coat both sides, shaking off the excess.⏱ 20sResultFlour-coated troutused in step 27
22	—		Lay the fourth trout on the board.⏱ 5sResultWhole trout
23	Whole troutstep 22		Pat the fourth trout dry all over with kitchen paper.⏱ 15sResultDried trout
24	Dried troutstep 23		Turn the fourth trout in the seasoned flour to coat both sides, shaking off the excess.⏱ 20sResultFlour-coated troutused in step 27
25	45 g		Add fresh butter to the pan.⏱ 5sResultBrown butter and unsalted butter
25	Brown butterstep 17
26	—		Set the pan back over a medium-high heat and let the butter melt and foam until the foam subsides.⏱ 1 minResultFoaming butter
27	Flour-coated troutstep 21		Lay the two remaining flour-coated trout in the pan and cook without moving for 4 minutes until the underside is deep golden brown.⏱ 4 minResultFirst-side pan-fried trout
27	Flour-coated troutstep 24
28	—		Flip each trout carefully away from you with a large spatula.⏱ 10sResultFlipped trout
29	—		Cook the second side for 4 minutes until the fish is cooked through and the skin is crisp.⏱ 4 minResultPan-fried troutused in step 31
30	—		Remove the plate of resting trout from the oven using oven gloves and set it on the counter.⏱ 10sResultPan-fried trout
31	Pan-fried troutstep 29		Lift the second pair of cooked trout onto the plate with the first pair, leaving the brown butter in the pan.⏱ 15sResultBrown butterused in step 43
32	90 g		Add the remaining butter to the brown butter already in the pan.⏱ 5sResultBrown butter and unsalted butter
32	Brown butterstep 31
33	120 g		Add the almonds to the pan.⏱ 5sResultBrown butter and unsalted butter and whole blanched almonds
34	—		Cook over a medium heat, stirring constantly, until the almonds are golden and the butter is a deep nut-brown colour with a rich, toasty aroma.⏱ 3 minResultToasted almonds in brown butter
35	2 piece		Place the lemons on a clean chopping board.⏱ 5sResultLemon
36	Lemonstep 35		Cut each lemon in half through its equator.⏱ 15sResultHalved lemon
37	Halved lemonstep 36		Squeeze the juice from all four lemon halves into a small bowl, catching any pips.⏱ 30sResultFresh lemon juice
38	Fresh lemon juicestep 37		Pour the lemon juice into the pan and swirl immediately — the butter will foam up — then take the pan off the heat.⏱ 5sResultAlmond brown-butter sauce
39	20 g		Lay the parsley on the clean board.⏱ 5sResultFlat-leaf parsley
40	Flat-leaf parsleystep 39		Gather the parsley into a tight pile and rock the knife over it until finely chopped.⏱ 30sResultFinely chopped parsleyused in step 45
41	1 tsp		Add the salt to the almond butter sauce in the pan.⏱ 5sResultAlmond brown-butter sauce and salt
42	—		Stir to dissolve the salt evenly through the sauce.⏱ 10sResultSeasoned almond brown-butter sauceused in step 44
Total Time			32 min

Serving

Set each trout on a warmed large flat plate, laying them neatly.
Spoon the toasted almonds and brown-butter sauce generously over each trout.
Scatter the finely chopped parsley over the fish and sauce and bring the plates straight to the table.

Nutrition

per serving

Estimated · pre-cooking · 100% ingredients covered

Nutrient	Per serving
	1,114kcal
	80g
	74g
	31g
	34g
	2g
	6g
	1,356mg

Ingredients0/8

Tools0/14

Recipe

Trout Amandine

Pan-fried whole trout coated in flour and topped with browned butter and toasted sliced almonds, finished with fresh lemon and parsley.

What you’ll doYou will coat four trout in seasoned flour and pan-fry them in two batches over medium-high heat, keeping the first pair warm in a low oven while you cook the second. Once all fish are cooked, you will make an almond brown-butter sauce in the same pan, finish it with fresh lemon juice, and scatter it over the fish with parsley.

Serves4

Total32 min

LevelMedium

Ingredients

Plain flour120 g
Salt2 tsp
Ground black pepper1 tsp
Whole trout, about 300 g each, gutted and cleaned4 piece
Unsalted butter180 g
Flaked almonds120 g
Lemon2 piece
Flat-leaf parsley20 g

Tools

Large spatulaSpoonSmall bowlOvenHeatproof plateLarge frying panChef's knifeCitrus juicerWooden spoonShallow dishLarge flat plateKitchen paperOven gloveDried trout board (chopping board)Parsley board (chopping board)Fork

Method

Heat the oven to 80 °C so you can keep the first fish warm while you cook the second batch.

80°C10 minOven

Tip the flour into a shallow dish.

5sShallow dishPlain flour · 120 g

Add the salt to the flour in the dish.

5sShallow dishSalt · 1 tsp

Add the pepper to the flour in the dish.

5sShallow dishGround black pepper · 1 tsp

Stir the flour, salt and pepper together until evenly combined.

10sShallow dish, Fork

Lay one trout on the board.

5sDried trout board (chopping board)Whole trout · 4 piece

Pat the trout all over with kitchen paper until the skin is completely dry.

15sDried trout board (chopping board), Kitchen paperWhole trout · step 6

Lay the trout in the seasoned flour and press gently to coat both sides and the cavity, then shake off any excess.

Result · Flour-coated trout · used in step 14

20sShallow dishDried trout · step 7

Lay the second trout on the board.

5sDried trout board (chopping board)

Pat the second trout all over with kitchen paper until the skin is completely dry.

15sDried trout board (chopping board), Kitchen paperWhole trout · step 9

Turn the second trout in the seasoned flour to coat both sides, shaking off the excess.

Result · Flour-coated trout · used in step 14

20sShallow dishDried trout · step 10

Add the butter to a large frying pan, at least 30 cm across, so both trout lie flat without overlapping.

5sLarge frying panUnsalted butter · 45 g

Set the pan over a medium-high heat and let the butter melt and foam, swirling gently, until the foam begins to subside.

1 minLarge frying pan

Lay both flour-coated trout in the pan and cook without moving them for 4 minutes until the underside is deep golden brown.

4 minLarge frying panFlour-coated trout · step 8Flour-coated trout · step 11

Carefully slide a large spatula under each trout and flip it away from you in one confident movement.

10sLarge frying pan, Large spatula

Cook the second side for 4 minutes until the fish is cooked through and the skin is crisp and golden.

4 minLarge frying pan

Lift both trout out of the pan onto a heatproof plate, leaving the brown butter behind.

Result · Pan-fried trout · used in step 25

15sHeatproof platePan-fried trout · step 16

Slide the plate into the oven to keep the trout warm while you cook the remaining two fish.

10sHeatproof plate, Oven, Oven glove

Lay the third trout on the board.

5sDried trout board (chopping board)

Pat the third trout dry all over with kitchen paper.

15sDried trout board (chopping board), Kitchen paperWhole trout · step 19

Turn the third trout in any remaining seasoned flour to coat both sides, shaking off the excess.

Result · Flour-coated trout · used in step 27

20sShallow dishDried trout · step 20

Lay the fourth trout on the board.

5sDried trout board (chopping board)

Pat the fourth trout dry all over with kitchen paper.

15sDried trout board (chopping board), Kitchen paperWhole trout · step 22

Turn the fourth trout in the seasoned flour to coat both sides, shaking off the excess.

Result · Flour-coated trout · used in step 27

20sShallow dishDried trout · step 23

Add fresh butter to the pan.

5sLarge frying panUnsalted butter · 45 g

Set the pan back over a medium-high heat and let the butter melt and foam until the foam subsides.

1 minLarge frying pan

Lay the two remaining flour-coated trout in the pan and cook without moving for 4 minutes until the underside is deep golden brown.

4 minLarge frying panFlour-coated trout · step 21Flour-coated trout · step 24

Flip each trout carefully away from you with a large spatula.

10sLarge frying pan, Large spatula

Cook the second side for 4 minutes until the fish is cooked through and the skin is crisp.

Result · Pan-fried trout · used in step 31

4 minLarge frying pan

Remove the plate of resting trout from the oven using oven gloves and set it on the counter.

10sHeatproof plate, Oven, Oven glove

Lift the second pair of cooked trout onto the plate with the first pair, leaving the brown butter in the pan.

Result · Brown butter · used in step 43

15sHeatproof platePan-fried trout · step 29

Add the remaining butter to the brown butter already in the pan.

5sLarge frying panUnsalted butter · 90 g

Add the almonds to the pan.

5sLarge frying panFlaked almonds · 120 g

Cook over a medium heat, stirring constantly, until the almonds are golden and the butter is a deep nut-brown colour with a rich, toasty aroma.

3 minLarge frying pan

Place the lemons on a clean chopping board.

5sParsley board (chopping board)Lemon · 2 piece

Cut each lemon in half through its equator.

15sParsley board (chopping board), Chefs knifeLemon · step 35

Squeeze the juice from all four lemon halves into a small bowl, catching any pips.

30sSmall bowl, Citrus juicerHalved lemon · step 36

Pour the lemon juice into the pan and swirl immediately — the butter will foam up — then take the pan off the heat.

5sLarge frying panFresh lemon juice · step 37

Lay the parsley on the clean board.

5sParsley board (chopping board)Flat-leaf parsley · 20 g

Gather the parsley into a tight pile and rock the knife over it until finely chopped.

Result · Finely chopped parsley · used in step 45

30sParsley board (chopping board), Chefs knifeFlat-leaf parsley · step 39

Add the salt to the almond butter sauce in the pan.

5sLarge frying panSalt · 1 tsp

Stir to dissolve the salt evenly through the sauce.

Result · Seasoned almond brown-butter sauce · used in step 44

10sLarge frying pan, Wooden spoon

Set each trout on a warmed large flat plate, laying them neatly.

30sLarge flat platePan-fried trout · step 31

Spoon the toasted almonds and brown-butter sauce generously over each trout.

20sLarge flat plate, SpoonSeasoned almond brown-butter sauce · step 42

Scatter the finely chopped parsley over the fish and sauce and bring the plates straight to the table.

Result · Trout Amandine

10sLarge flat plateFinely chopped parsley · step 40

Printed 14 October 2026