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April 22, 2021

A Classic Trout Amandine

Posted on March 21, 2021 by in seafood

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A Classic Trout Amandine


A classic Trout Amandine is proof that classic dishes do not have to be complicated and that this one is so easy it can also be perfect for a weeknight dinner. Oh, before I forget. It also is a perfect meal for those whole follow a keto, banting or low-carb eating plan.

A Classic Trout Amandine takes less than 15 minutes from start to finish and all you need to serve with it is steamed green vegetables such as broccoli, asparagus or green beans. Nothing fancy, just simplicity done right.

Firstly, what does Amandine mean?

Amandine is a culinary term and means a garnish of almonds. The almonds are usually flaked, chopped or slivered and fried to golden perfection in brown butter.

What is the difference between Trout and Salmon?

Well, other than quite a significant price difference when you have to buy it, the biggest difference between the two is that trout is a fresh water fish and salmon a salt or seawater fish. Actually, salmon are born in freshwater and then migrate to saltwater. Sometimes they return to freshwater to lay eggs.

A Classic Trout Amandine

Trout is milder in taste and the flesh is more delicate. Salmon on the other hand has a richer flavor because of the higher fat content. Both Trout and Salmon are great sources of vitamins A, C, D, and E.

So, if you want to consume less calories, trout is the best option, but if flavor is a key factor for you, you will have to dig deep in your pocket and get the salmon. Either way, you will not be disappointed.

Do try some of my other delicious trout recipe. This  Smoked Trout Wholewheat Sandwich is a sandwich of your dreams. If you want to impress your guests with your culinary skills, making this Beetroot and Fennel Trout Gravlax is definitely the way to do it.

A Classic Trout Amandine

Trout Amandine

serves 2

Ingredients  

125 g salted butter – divided in 2 halves

2 x Threestreams whole trout fillets

Salt and pepper to taste

A few sprigs thyme

Juice of 1 lemon

125 ml almond slivers

Fresh pea shoots of other soft herbs like parsley

Method  

Heat on half of the butter in a pan over medium heat until it is  bubbling, add the fish, cook until cooked, about 2-3 minutes per  side, and set aside.

Add the other half of the butter to the pan and add the almonds  and cook until it browns, about 2-3 minutes.

Add the lemon juice, season with salt and pepper if still needed and  remove from heat.

Serve the fish covered in the sauce with steamed green beans.

A Classic Trout Amandine

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