Trout Almondine recipe served on a plate, by Pekin the Chef
Jul 14 2026
Restaurants›The Court of Two Sisters›Trout Almondine Recipe

Trout Almondine Recipe

Inspired by The Court of Two Sisters
Time50m
Serves4

Pan fried filet of trout served with rosemary roasted new potatoes and steamed asparagus. Finished with almonds.

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Ingredients

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Trout

Rosemary Roasted New Potatoes

Steamed Asparagus

Method

Trout Preparation

1

Prepare the Trout

Rinse the trout fillets and pat them dry. Season with salt and black pepper.

2

Coat the Fillets

Dredge each fillet in all-purpose flour, shaking off excess.

3

Pan Fry

In a large skillet, melt 2 tablespoons of butter over medium heat. Add the fillets and cook for about 3-4 minutes on each side until golden brown. Remove from the skillet and keep warm.

4

Toast the Almonds

In the same skillet, add the remaining butter and sliced almonds. Cook until the almonds are golden brown, about 2-3 minutes. Pour the almond mixture over the trout.

Rosemary Roasted New Potatoes

5

Preheat Oven

Preheat your oven to 425°F (220°C).

6

Prepare Potatoes

Wash the new potatoes and cut them in half. In a bowl, toss the potatoes with olive oil, rosemary, salt, and black pepper.

7

Roast Potatoes

Spread the potatoes on a baking sheet in a single layer. Roast for about 25-30 minutes or until they are golden and tender, turning halfway through.

Steamed Asparagus

8

Prepare Asparagus

Trim the ends of the asparagus. Bring a pot of water to a boil and place a steamer basket over it.

9

Steam Asparagus

Place the asparagus in the steamer basket, cover, and steam for about 4-6 minutes until tender but crisp. Season with salt and sprinkle with lemon juice before serving.