Trout Meunière Amandine
Ingredients
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- 24 ounces trout fillets, skin-on – patted dry
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1/2 cup all-purpose flour – for dredging
- 1 tablespoon vegetable oil – for frying
- 2 tablespoons unsalted butter – for frying
- 6 tablespoons unsalted butter – for sauce
- 1/2 cup sliced almonds
- 2 tablespoons lemon juice – freshly squeezed
- 1 teaspoon worcestershire sauce
- 2 tablespoons flat-leaf parsley – finely chopped
- lemon wedges – for serving
Instructions
1. Pat the trout fillets dry. Season on both sides with the kosher salt and black pepper.
2. Place the flour in a shallow dish. Dredge each fillet lightly in flour, shaking off excess; set on a rack or plate.
3. Heat a 12-inch skillet over medium heat. Add the vegetable oil and 2 tablespoons unsalted butter; when the butter foams, add the trout fillets skin-side down.
4. Cook until the skin is crisp and the edges turn opaque, 3–4 minutes. Flip and cook until just opaque and flakes easily, 2–3 minutes more. Transfer fillets to warm plates. Wipe out the skillet.
5. Return the skillet to medium heat and add 6 tablespoons unsalted butter. Cook, swirling, until the butter turns deep golden brown and smells nutty, 3–5 minutes.
6. Stir in the sliced almonds and toast in the butter until lightly golden, 1–2 minutes. Remove from heat; stir in the lemon juice and Worcestershire sauce (it will sizzle), then the parsley.
7. Spoon the almond brown-butter sauce over the trout. Serve immediately with lemon wedges.
Trout Meunière Amandine pairs delicate, pan-fried trout with a nutty brown-butter sauce brightened by lemon and finished with crunchy toasted almonds. The flour dredge gives the fillets a thin, crisp exterior while keeping the flesh moist and tender. A dash of Worcestershire lends a savory depth that plays beautifully with the citrus and butter, and a sprinkle of parsley adds fresh, herbal lift.
Rooted in French technique and shaped by New Orleans Creole kitchens, the dish fuses the classic meunière method with the amandine treatment. In Louisiana, local trout—often speckled trout—is the fish of choice, and the meunière sauce often includes Worcestershire, a hallmark of the region’s adaptation. Served in historic dining rooms throughout the city, it stands as a refined yet straightforward expression of Franco-Creole cooking.