While making this week’s Whisk Wednesdays recipe, Truite aux Amandes or Trout Almondine, I tackled my fear of fish! And it was so easy too and very delicious. I will never again be hesitant to prepare fish, well unless I have to filet it but Mr. Tastebuds can do that!
OH MY…the Rainbow Trout was fantastic and the recipe was so easy. Just remove any exterior fins and trim the tail fin. Season inside and out with salt and pepper, dredge in flour and saute, 5-7 minutes per side, in butter/EVOO until golden brown. Garnish with toasted almonds, lemon and parsley. And it was perfect! I served it with a huge dish of roasted vegetables. My mouth is watering just thinking about how good the trout was.
Truite aux Amandes
Recipe adapted from “Le Cordon Bleu at Home”
6 trout, about 8 ozs each
1 lemon
Salt and freshly ground pepper
2/3 c. flour
1/2 lb unsalted butter
1 TBL vegetable oil
6 oz sliced almonds
1 TBL chopped parsley
Parsley for garnish
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I just made this today and was AMAZED at how easy it was. Half-hour later and I was done! And boy, is it good. Browned butter and almonds — can’t get better than that! Congrats on getting all caught up!
Way to GO!! Mmm…this looks wonderful! I can almost taste it… I need not to be in a hurry though. That’s dinner for tomorrow. I hope mine comes out as nicely as yours has!
Wonderful trout! I like how his head is partly covered with garnish. LOL. Wasn’t it yummy and just have a gentle but rich taste?
Even though I don’t like to see fish heads nor pick bones, this dinner was fabulous. I can’t wait to make it again!
What a classic combination – and how often these classics are so the best. This is a favourite of mine and I love the texture contrast of the pink trout and almonds.
I love rainbow trout! Sometimes I take the kids to a stocked pond to catch them. Congrats on getting over your fear!
Absolutely gorgeous. So happy you conquered your fear! I bet this one stays in your rotation from now on…yours looks perfect.