Trout Almondine

lmondine is an American interpretation of the French amandine, which means “prepared or served with almonds.” For trout almondine, trout fillets are dredged in flour and pan-fried, then topped with a browned butter pan sauce called beurre meunière, toasted almonds, and a squeeze of fresh lemon juice. Trout almondine is similar to the preparation of Italia picatta, with almonds swapped in for capers. In French cuisine, this method is typically used for sole. In New Orleans Creole cuisine, the amandine method became popular with more widely available speckled trout. During the 1960s, the technique spread from New Orleans throughout the United States, with trout as well as green beans, flounder, and scallops getting the almond treatment. Masterclass