Tender, pan-fried fish fillets with a rich browned butter sauce and crispy almonds requires just one skillet and takes only minutes to cook. It's easy enough for a weeknight dinner, but impressive enough for any special occasion.
When you think of an effortless, impressive weeknight dinner I bet the first dish that jumps into your head is trout almondine, right? Okay, probably not, but it should be. It’s a recipe that’s incredibly easy to prepare, takes just minutes to cook, and with the right technique, is impressive every time.Trout almondine stems from amandine, the French term meaning “prepared or served with almonds.
The thin, lean trout fillets used in this recipe are notoriously tricky to pan sear as they can stick to a pan and break easily. The best way to avoid this is to grab a nonstick skillet. If you have a very well-seasoned cast iron skillet or carbon steel skillet, you can use that instead, but if you have any question about the level of seasoning your cast iron has, it’s probably best to just use a nonstick skillet instead.of gently pressing them into the skillet at the start of cooking.
Maybe the biggest technical note for getting perfectly browned butter and toasted almonds at the same time has to do with the timing: It's best to give the butter a jump start in the skillet, cooking it until the the milk solids have turned a light golden color and you just start to smell that toasty browned-butter aroma.
All that’s left is spooning the crunchy almonds and browned butter sauce over the fish. It’s the easy weeknight dinner you likely didn’t know you needed, but maybe now will keep front-of-mind.Pat trout fillets dry with paper towels. Sprinkle all over with 1 teaspoon salt and pepper. In a shallow dish such as a pie plate, spread cornstarch in an even layer. Working with 1 fillet at a time, dredge both sides in the cornstarch, pressing gently to adhere.
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