There aren’t too many dishes that are both fine-dining classics as well as easy weeknight dinners, but trout almondine is one of them. Also commonly prepared with fish including sole, flounder, or tilapia, (or even green beans) trout almondine (also occasionally called amandine) is pan-seared trout that’s topped with a sauce primarily composed of slivered almonds.
To make trout almondine, seasoned trout is lightly dredged in flour and seared in a pan with olive oil until browned on both sides, about six minutes. A sauce made up of butter, lemon juice, parsley, and toasted slivered almonds is then spooned over the top. You can find an easy recipe below:
Recipe: Steelhead Trout Amandine
Almondine-style sauce is easy to master, and the almonds contribute a nutty crunch to the dish, adding a new textural component. The dish is a restaurant staple due to the ease with which it can be prepared and the deliciousness of the finished dish, but it’s also a good dinner to prepare at home on any night of the week for the same reason.