Meyer Lemon Rainbow Trout Amandine with Crisp Shallots
Let's be honest, traditional Trout Amandine is a Parisian bistro classic that can sometimes feel like wearing a heavy wool coat in the middle of summer. It is delicious, but undeniably rich. When I first moved to California and tasted a proper Meyer lemon—plucked straight off a branch by my favorite citrus farmer, Luis, at the Santa Monica market—I knew exactly how to wake this old-school dish up. If I am hosting a patio lunch with the sun beating down and a chilled bottle of natural Chenin Blanc on the table, this Meyer Lemon Rainbow Trout Amandine with Crisp Shallots is what I am making. We are taking beautiful rainbow trout and searing it until the skin shatters like glass. No fussing around with complicated techniques. Then, instead of a heavy traditional sauce, we bathe the fish in a quick, nutty brown butter packed with toasted almonds, a ridiculous amount of crisp shallots (because I am completely unapologetic about my shallot obsession), and the floral, sweet-tart juice of Meyer lemons. It is pure French soul with a serious hit of California sunshine. My biggest tip? Do not be precious about it. Let the butter get properly nutty—almost too brown—and if you cannot find Meyer lemons, regular lemons with a tiny splash of fresh tangerine juice do the trick beautifully. Grab a fork, pour some wine, and head out to the patio.
Featured Recipe
Meyer Lemon Rainbow Trout Amandine with Crisp Shallots
If I'm hosting a patio lunch, this is what I'm making. Trout Amandine is the quintessential Parisian bistro classic, but here it gets a little California sunshine. We're searing beautiful rainbow trout until the skin shatters like glass, then bathing it in a nutty brown butter packed with toasted almonds, crisp shallots, and floral Meyer lemon.
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Ingredients
- 2 (6 oz) rainbow trout fillets(Skin-on, pin bones removed)
- 1/2 tsp kosher salt
- 1/4 tsp black pepper(Freshly cracked)
- 2 tbsp all-purpose flour(For dusting)
- 1 tbsp extra-virgin olive oil
- 3 tbsp high-quality unsalted butter(Cultured butter preferred, divided)
- 1/4 cup sliced almonds
- 1 medium shallot(Very thinly sliced into rings)
- 1 Meyer lemon(Zested and juiced)
- 1 tbsp capers(Drained)
- 1 tbsp fresh parsley(Finely chopped)
Instructions
- 1
Pat 2 (6 oz) rainbow trout fillets very dry with paper towels. Season both sides with 1/2 tsp kosher salt and 1/4 tsp black pepper. Lightly dust only the skin side with 2 tbsp all-purpose flour, tapping off any excess.
2 min
Tip: Moisture is the enemy of crispy skin! Take your time drying the fish.
- 2
Heat a large skillet over medium-high heat. Add 1 tbsp extra-virgin olive oil and 1 tbsp high-quality unsalted butter. Once the butter is foaming and smells toasty, gently lay the trout in the pan, skin-side down. Press lightly with a fish spatula for the first 10 seconds to prevent curling. Cook undisturbed for 4-5 minutes until the skin is deeply golden and crispy.
5 min
Tip: Do not move the fish around. Let the pan do the work to build that gorgeous crust.
- 3
Carefully flip the trout and cook on the flesh side for just 1-2 minutes until barely opaque. Transfer the fillets, skin-side up, to warm plates.
2 min
Tip: Trout cooks incredibly fast; it should still be delightfully tender and flaky.
- 4
Wipe the skillet clean with a paper towel. Lower the heat to medium. Add the remaining 2 tbsp high-quality unsalted butter. Once melted, toss in the 1/4 cup sliced almonds and 1 medium shallot, thinly sliced. Swirl the pan constantly for 3-4 minutes until the butter smells like toasted hazelnuts and the almonds and shallots are golden.
4 min
Tip: Watch closely! Brown butter goes from beautifully nutty to bitter and burnt in a matter of seconds.
- 5
Remove the pan from the heat immediately. Stand back slightly and stir in the 1 tbsp capers, drained, the prepared 1 Meyer lemon, zested and juiced, and 1 tbsp chopped fresh parsley. The sauce will bubble, sputter, and smell absolutely heavenly.
1 min
Tip: Taking the pan off the heat before adding the lemon juice stops the butter from browning further.
- 6
Spoon the warm, nutty almond-shallot butter generously over the crispy trout skin. Serve immediately.
1 min
Tip: Enjoy this right away while the skin is shatteringly crisp and the butter is hot.
Chef's Notes
Trout Amandine is a dish I fell in love with at a tiny, cramped bistro in the 11th arrondissement. It is utterly perfect as is, but I can't resist a little West Coast tinkering. Meyer lemon brings a floral sweetness that regular lemons lack, and slipping crispy shallots into the classic almond brown butter makes the texture wildly addictive. Buy the best cultured butter you can find for this—it makes all the difference when you're making beurre noisette. I serve this for a sunny lunch with a shaved fennel and avocado salad alongside a slightly chilled, skin-contact Chenin Blanc. It's the best of Paris and California on one plate.
Marguerite Lavigne
French soul, California sun
I grew up in a small village outside Lyon, where my grandmother taught me that the best meals come from respecting your ingredients. After training at Le Cordon Bleu and spending years in Parisian kitchens, I moved to San Francisco and fell in love with California's farmers markets and wine country. Now I cook the food I wish my grandmother could taste—French technique with California abundance, where a perfect roast chicken might come with Meyer lemon and wild fennel instead of tarragon.