Trout Amandine

JWU College of Culinary Arts

Minimum internal temperature 145°F (15 sec)

12 servings

Serving Size
½ fish

Recipe ID

US standard
Butter clarified
142 grams
Trout cleaned, trimmed, pin bones removed
7 each
7 each
Kosher salt
To taste
To taste
White pepper freshly ground
To taste
To taste
As needed
As needed
Almonds slices, toasted in butter
10 ounces
285 grams
White wine
3 ounces
90 milliliters
Lemon juice fresh
2 ounces
60 milliliters
Raw butter
5 ounces
142 grams
Parsley fresh, washed, finely chopped, excess moisture removed
½ ounce
14 grams
Lemons wedged, cut in crowns or suprêmes
4 each
4 each
  1. Gather all the ingredients and equipment.
  2. Clean the fish. Season the inside with salt and pepper and fold closed. Season the skin sides and dredge in flour, patting off all the excess.
  3. In a large sauté pan, heat enough clarified butter to coat the pan.
  4. Taking care to not overcrowd the pan, sauté the fish on the skin sides until golden brown, the inside of the fish is uniformly milky white or an internal temperature of 145°F is reached.
  5. Remove the trout from the pan, and hold at 135°F (57°C) or higher.
  6. Pour off most of the fat and sauté the almonds. Remove and drain on absorbent paper.
  7. Deglaze the pan with wine and lemon juice and reduce by half. Swirl in the raw butter.
  8. To serve, place a fish on a preheated plate, and top with almonds and butter sauce. Garnish with parsley and lemon wedges.