inspochef
Back to Marguerite Lavigne
Meyer Lemon Rainbow Trout Amandine with Crisp Shallots

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.

Marguerite Lavigne
Marguerite Lavigne
Prep: 10 minutes
Cook: 15 minutes
2
medium
lunchdinner
bistro-lunchseafoodbrown-butterspring-citrus

Save a copy to your collection for editing

Timeline

17 minutes
0m5m10m15m17m
Prep Trout
2m
Sear Trout Skin
5m
Finish Trout
2m
Brown Butter & Almonds
4m
Finish Sauce
Plate and Serve

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. 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. 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. 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. 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. 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. 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.

Frequently Asked Questions

How long does Meyer Lemon Rainbow Trout Amandine with Crisp Shallots take to make?

Meyer Lemon Rainbow Trout Amandine with Crisp Shallots takes about 25 minutes total. That includes 10 minutes of prep and 15 minutes of cooking.

How many servings does this recipe make?

This recipe makes 2 servings.

What skill level is needed for Meyer Lemon Rainbow Trout Amandine with Crisp Shallots?

This recipe is rated medium — it's intermediate, requiring some cooking experience.

What ingredients do I need for Meyer Lemon Rainbow Trout Amandine with Crisp Shallots?

The main ingredients are: rainbow trout fillets, kosher salt, black pepper, all-purpose flour, extra-virgin olive oil, high-quality unsalted butter, sliced almonds, shallot, Meyer lemon, capers, fresh parsley.

What type of meal is Meyer Lemon Rainbow Trout Amandine with Crisp Shallots?

Meyer Lemon Rainbow Trout Amandine with Crisp Shallots is categorized as: lunch, dinner.