| Prep: 15 mins | Cook: 20 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 487 | 31g | 12g | 15g |
| sugars | fibre | protein | salt |
| 1g | 1g | 40g | 0.58g |
Why I Love French Almond Trout Meunière
Any seasoned seafood lover knows that diversity in dishes is key—and that’s why I hold such a deep affinity for our Almond Trout Meunière. Albeit not native to my New England roots, it carries the heart and soul of any high-quality seafood dish.
The Allure of Almond Trout Meunière
The Almond Trout Meunière is a well-loved delicacy that hails from France, but it’s so versatile and flavorful that it’s travelled across oceans, deceiving the palates of even disciplined seafood gourmets like myself. It’s a seafood dish that provides a delicate balance of tastes, with its crispy trout fillets and the almond butter sauce’s precise hit of nuttiness. And the rich finish of fresh lemon juice, chopped parsley, and capers adds a refreshing citrusy zing that heightens the entirety of the eating experience.
Inspired by the iconic French chef, Julia Child, who always emphasized the importance of balance in French cuisine, this dish certainly lives up to this mantra. It’s something I just had to share with you. (Julia Child Foundation)
Pairing Possibilities
If you’re contemplating how to integrate the Almond Trout Meunière into a broader meal, it pairs exceptionally well with classic French side dishes like Ratatouille or a simple Haricots Verts Amandine – a green beans with almond recipe that harmonizes with the almond theme in the Trout Meunière. (Classic Ratatouille Recipe)
And though the ingredients spotlight the simplicity of traditional French cuisine, the preparation process deviates slightly from how we’d typically whip up a New England seafood dish. But, each step is worth the effort, and the result is a perfect symphony of flavors on a pleat—comforting, fulfilling, and gently reminiscent of the seafood treasures of my Maine roots.
As my daughters Erin and Samantha have attested (after devouring generous servings)- the Almond Trout Meunière wins the accolade for the dish that’s a testament to my culinary journey, venturing away from Maine, but always managing to encompass the essence of high-quality, delicious seafood.
What You’ll Need
- 6 trout fillets, 6 ounces each
- 1 cup of all-purpose flour
- 1.5 teaspoons of salt
- 1 teaspoon of black pepper
- 0.5 cup of unsalted butter
- 0.5 cup of sliced almonds
- 2 tablespoons of fresh lemon juice
- 2 tablespoons of chopped fresh parsley
- 4 tablespoons of capers, drained and rinsed
- Lemon slices, for garnish
- Parsley sprigs, for garnish
Method
Step One
Take a shallow dish and mix flour, salt, and black pepper in it for the fish seasoning. Dredge your trout fillets on both sides into the seasoned flour; shaking off any excess.
Step Two
Heat a large skillet over a moderate heat then add butter. Once butter melts and starts to foam, add the trout fillets. They should be skin side up if they have skin. Cook them until they turn golden brown. This will take approximately 4 minutes.
Step Three
Flip the trout fillets to the other side. Add your sliced almonds to the skillet. Continue to cook until your fish flakes easily with a fork and almonds turn golden brown. This process will take around 3-4 minutes.
Step Four
Using a large spatula, remove the trout fillets and almond mix from the skillet and place them on a platter. Beware that the trout fillets can break easily.
Step Five
Return the skillet to the heat and add in the fresh lemon juice, chopped parsley, and capers. Bring this mix to a simmer and let it cook for approximately 1 minute.
Step Six
Pour this lemon and caper sauce over the trout fillets and sprinkle extra sliced almonds on top. Garnish the dish with fresh lemon slices and parsley sprigs before serving. Enjoy your Almond Trout Meunière warm!
