Entree: United States – Idaho (Pacific Northwest) – Trout Amandine

Serving Size: 4

Approximate Time

Prep 20 min

Cook 35 min

Additional 5 min

Total 1 hr

Ingredients

- 4 trout fillets, skin-on and pin-boned, approx. 6–7 oz (170–200 g) each
- Kosher salt
- Freshly ground black pepper
- 1/2 cup (60 g) all-purpose flour, for dredging
- 3 tbsp (45 ml) olive oil, divided
- 6 tbsp (85 g) unsalted butter, divided
- 1/2 cup (45 g) sliced almonds
- 1 lemon, zested and juiced (about 2 tbsp / 30 ml juice)
- 2 tbsp (30 ml) dry white wine or low-sodium fish or chicken stock
- 1/4 cup (15 g) fresh parsley, chopped
- 1.5 lb (680 g) Idaho fingerling potatoes, halved lengthwise
- 1 lb (450 g) asparagus, trimmed
- 1/2 tsp (2.5 g) smoked paprika (optional, for potatoes)
- 1/2 tsp (2.5 g) garlic powder
- 1/4 tsp (1.5 g) crushed red pepper flakes (optional)
- Lemon wedges for serving

Instructions

Short Description:
Pan-fried Idaho trout fillets topped with a lemony brown-butter and toasted almond sauce, served with crispy roasted fingerling potatoes and steamed asparagus for a complete Pacific Northwest main course.

Regional Notes:
This Idaho version highlights locally caught trout, pan-fried skin-on and finished with an amandine (almond) brown-butter sauce typical of Pacific Northwest preparations. Using Idaho fingerling potatoes and simple lemon-herb accents keeps the dish regionally grounded versus a generic "trout amandine."

1. Preheat the oven to 425°F (220°C). Toss the halved fingerling potatoes with 1 tbsp (15 ml) olive oil, 1/2 tsp (2.5 g) kosher salt, 1/2 tsp (2.5 g) garlic powder and 1/2 tsp (2.5 g) smoked paprika (if using). Spread potatoes cut-side down on a baking sheet and roast until golden and tender, about 25–30 minutes.
2. While the potatoes roast, trim the asparagus. Bring a medium pot of salted water to a boil, add the asparagus and blanch 2–3 minutes until bright green and just tender; drain and plunge into ice water to stop cooking. Set aside on a towel.
3. Pat the trout fillets dry with paper towels and season both sides with salt and pepper. Place the flour in a shallow dish and lightly dredge each fillet, shaking off excess.
4. In a large skillet over medium-high heat, add 2 tbsp (30 ml) olive oil and 2 tbsp (28 g) butter. When the fat is shimmering, add the trout fillets skin-side down. Press gently with a spatula for the first 30 seconds to ensure even contact. Cook until skin is crisp and fish is mostly cooked through, about 3–4 minutes depending on thickness.
5. Flip the fillets and cook the flesh side 1–2 minutes more until just cooked through (internal temperature ~125–130°F / 52–54°C for moist trout). Transfer fillets to a warm plate and tent loosely with foil to rest.
6. In the same skillet, lower heat to medium and add the remaining 4 tbsp (57 g) butter. Once the butter melts, swirl and continue cooking until the butter foams and begins to brown and smell nutty, about 2–3 minutes (watch carefully to avoid burning).
7. Add the sliced almonds to the browned butter and toast, stirring, until golden, about 1–2 minutes. Add the white wine (or stock), lemon juice and lemon zest, stirring to deglaze the pan and pick up any browned bits. Cook 30–45 seconds until the sauce is slightly reduced. Stir in chopped parsley and season with salt, pepper and crushed red pepper flakes if using.
8. Reheat the blanched asparagus briefly in a tablespoon of butter or olive oil in a small skillet over medium heat for 1–2 minutes, seasoning with a pinch of salt and pepper.
9. Plate the meal: divide roasted fingerling potatoes and asparagus among four plates, place a trout fillet atop each bed of potatoes, and spoon the almond-brown-butter sauce over the trout and vegetables. Garnish with extra parsley and lemon wedges.
10. Serve immediately so the trout remains crisp and the sauce is warm.