Entree: United States – Utah – Trout Almondine

Serving Size: 4

Approximate Time

Prep 20 min

Cook 40 min

Total 1 hr

Ingredients

- 4 trout fillets, approx. 6 oz (170 g) each, skin on, pin-boned
- 1/3 cup (45 g) all-purpose flour
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (2 g) freshly ground black pepper, plus more to taste
- 1/4 tsp (1 g) smoked paprika (optional)
- 5 tbsp (75 ml) olive oil, divided
- 6 tbsp (85 g) unsalted butter, divided
- 1 cup (100 g) sliced almonds
- Juice of 1 lemon, about 2 tbsp (30 ml)
- 1 tsp (2 g) lemon zest (optional)
- 1/4 cup (60 ml) dry white wine or low-sodium chicken broth
- 1 tbsp (15 ml) capers, drained (optional)
- 1.5 lb (680 g) fingerling potatoes, halved
- 8 oz (225 g) baby spinach
- 2 cloves garlic, minced
- 1 small shallot, minced
- 2 tbsp (8 g) fresh parsley, chopped
- Lemon wedges, for serving
- Freshly ground black pepper, to finish

Instructions

Short Description:
Pan-fried locally caught trout fillets finished with a lemon-brown-butter and toasted almond sauce, served with roasted fingerling potatoes and garlic-sautéed baby spinach for a complete Rocky Mountain main course.

Regional Notes:
This Utah variation highlights freshwater trout from local streams and lakes, simply prepared to showcase the fish with a bright lemon-butter almondine. Serving it with roasted fingerling potatoes and seasonal greens reflects common Rocky Mountain accompaniments rather than a lighter French-only plating.

1. Preheat the oven to 425°F (220°C). On a rimmed baking sheet, toss the halved fingerling potatoes with 2 tbsp (30 ml) olive oil, 1/2 tsp (3 g) kosher salt, and 1/4 tsp (1 g) black pepper. Spread cut-side down and roast until tender and golden, 25–30 minutes, turning once.
2. While the potatoes roast, place the sliced almonds in a dry skillet over medium heat and toast, stirring often, until fragrant and light golden, 3–5 minutes. Transfer almonds to a small bowl and set aside.
3. Pat the trout fillets dry with paper towels. In a shallow dish, combine flour, 1 tsp (5 g) salt, 1/2 tsp (2 g) pepper, and smoked paprika if using. Dredge each fillet lightly in the seasoned flour, shaking off excess.
4. In a large skillet over medium-high heat, warm 3 tbsp (45 ml) olive oil and 2 tbsp (28 g) butter until shimmering. Add the trout fillets skin-side down and cook without moving until the skin is crisp, about 3–4 minutes. Gently flip and cook the flesh side 2–3 minutes more until the fish is opaque and flakes easily. Transfer cooked fillets to a warm plate and tent with foil.
5. In the same skillet used for the trout, reduce heat to medium and add the minced shallot. Sauté briefly until softened, about 1 minute. Add the white wine (or broth) and scrape up any browned bits from the pan; let reduce 1–2 minutes.
6. Add 3 tbsp (42 g) of the butter to the skillet and cook until it begins to brown and smells nutty, about 2–3 minutes (watch closely to avoid burning). Stir in the lemon juice and lemon zest, then add the toasted almonds and capers if using. Remove from heat and stir in chopped parsley. Taste and adjust salt and pepper.
7. In a separate medium skillet, heat the remaining 2 tbsp (30 ml) olive oil (or 1 tbsp (14 g) butter + 1 tbsp (15 ml) oil) over medium heat. Add the minced garlic and cook 30 seconds until fragrant, then add the baby spinach and sauté until just wilted, about 1–2 minutes. Season with salt and pepper.
8. To serve, divide the roasted fingerling potatoes and sautéed spinach among four plates. Place a trout fillet on each bed of greens and spoon the warm lemon-brown-butter almondine over the fish, scattering any extra toasted almonds on top. Finish with a crack of black pepper and lemon wedges at the side.