TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings


  • 4 pan-dressed trout (about 1 pound each)
  • 2 teaspoons salt
  • 1/2 teaspoon pepper
  • 2 eggs
  • 1/2 cup half-and-half cream
  • 1/2 cup all-purpose flour
  • 1/2 cup slivered almonds
  • 3 tablespoons butter, divided
  • 3 to 4 tablespoons lemon juice
  • 1/2 teaspoon dried tarragon
  • 1/4 cup olive oil

Nutritional Facts

1 each: 568 calories, 41g fat (12g saturated fat), 211mg cholesterol, 1354mg sodium, 17g carbohydrate (3g sugars, 2g fiber), 32g protein.


  1. Sprinkle salt and pepper in the cavity of each trout. In a shallow bowl, beat eggs and cream. Dip trout in egg mixture, then roll in flour. In a small skillet over low heat, saute the almonds in 2 tablespoons butter until lightly browned. Add lemon juice an tarragon; heat through. Remove from the heat and keep warm.
  2. Meanwhile, in a skillet over medium heat, combine oil and remaining butter. Fry the trout for 8-10 minutes; carefully turn and fry 8 minutes longer or until it flakes easily with a fork. Top with almond mixture. Yield: 4 servings.
Originally published as Trout Amandine in Taste of Home June/July 1997 , p53

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Lynnette68 User ID: 3100774 15274
Reviewed Jun. 4, 2010

"My husband really enjoyed this recipe. I did, however, just use a trout fillet I picked up at the grocery store."

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