Trout Amandine

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IngredientsTrout Amandine 2

  • ½ cup sliced almonds
  • ¼ cup all-purpose flour
  • ¼ teaspoon ground cumin (optional)
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • 4 fresh trout fillets (4 ounces each), skinned, or frozen and thawed fillets
  • ¼ cup low-fat buttermilk
  • 2 tablespoons unsalted butter or margarine
  • ¼ cup water
  • ¼ cup white wine or Fish stock
  • 1 tablespoon fresh lemon juice
  • ¼ cup minced parsley


  1. In a self-sealing plastic bag, toss ¼ cup of the almonds, the flour, the cumin if you wish, and ⅛ teaspoon each of the salt and pepper.
  2. Using a rolling pin, carefully crush the mixture, then spread on a plate.  Dip the fillets in the buttermilk, then dredge in the seasoned flour.
  3. In a 12 inch nonstick skillet, melt 1 tablespoon of the butter over moderately high heat.
  4. Add fillets and sauté for 3 to 4 minutes on each side or until the fish flakes when touched with a fork.
  5. Transfer to a warm platter.
  6. Stir remaining 1 tablespoon of butter into the pan and lower the heat.
  7. Add the remaining 1 tablespoon of butter into the pan and lower the heat.  Add the remaining ¼ cup almonds and sauté until golden.
  8. Stir in the water, wine, lemon juice, the remaining ⅛ teaspoon each of salt and black pepper, the lemon slices, and parsley, Bring just to a boil and quickly pour over the fillets.
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