Trout Amandine

Trout Amandine
(Serves 2)


  • 1 stick unsalted butter
  • 1 satsuma
  • 1 pound speckled trout filet, cut in half
  • Tony’s / black pepper
  • 1 cup of flour
  • 3/8 cup sliced almonds
  • 2 cloves garlic, sliced
  • 1 oz bourbon
  • Orange bitters
  • 1/8 cup chopped parsley


  • In a small saucepan, melt butter over low With vegetable peeler, remove the skin and scrape the pith from the insides. Put the peels in the butter. Squeeze juice into bowl.
  • Season the trout on both side with pepper and Tony’s
  • Pour flour into shallow bowl and season with pepper and Tony’s too
  • Check on butter, with as poon push aside foam and check for brown flecks, should turn golden after 10 minutes, listen for sizzling. Should take 20 minutes total.
  • In large skillet, melt 1 tbsp butter and add sliced almonds and garlic. Sautee until golden brown and fragrant, then set aside.
  • Add 3 tbsp of oil to same skillet and heat. Press filets into flour mixture on both sides and lower them into hot oil.
  • Flip fish when crispy on one side, cook for half the time on the second side.
  • If butter is ready, remove peels and add satsuma juice and bourbon. Cook for 3-5 minutes.
  • Remove fish from skillet and scrape bits. Add almonds, parsley and 1 tbsp brown butter to skillet. Gentley stir until parsley wilts and butter melts.
  • Top filets with almond mixture and more brown butter.






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