Trout Amandine

It is important that the trout in this recipe (and any fish prepared in a fry pan on the stovetop) cook evenly. To ensure even cooking, when you turn the fillets, exchange those in the center, where the heat is most intense, with those near the sides of the pan. This recipe also works well with sole, flounder or tilapia.
Average Customer Rating:
4 out of 5
4
 out of 
5
(2 Reviews) 2
2 of 2(100%)reviewers would recommend this product to a friend.
Sort by Customer Reviews for Trout Amandine
Review 1 for Trout Amandine
5 out of 5
5 out of 5
November 3, 2015
Ability level:Intermediate
Cooks for:1 to 2 people
Cooks:Every day
Would You Recommend? Yes
0points
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Truly Wonderful
November 3, 2015
It has been a while since we have cooked a French style meal, but this recipe reminded me why I love French food. The trout was perfect and I paired it with the roasted asparagus with lemon and La Crema Chardonnay. Great meal!
I used a Whole Foods lemon and ithe flavor is not too strong.
Pros: Easy, Impressive, Good Value, Will Make Again, Appearance
Review 2 for Trout Amandine
3 out of 5
3 out of 5
Monarch Beach, CA
April 22, 2014
Ability level:Advanced
Cooks for:3 to 5 people
Cooks:Every day
Would You Recommend? Yes
+4points
6of 8found this review helpful.
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Beware---too much lemon
April 22, 2014
I purchased excellent fresh trout from my grocer, spent a fortune, and nearly ruined my meal due to the lemon juice. This recipe calls for juice from one lemon. I picked a fresh lemon from the tree in my backyard. Perhaps the recipe used a store-bought lemon which has lost its taste. I would recommend one-half the lemon juice if using a fresh lemon and be careful when making the sauce.
I will try this recipe again with much less lemon.
Pros: Quick, Easy, Healthy, Appearance, Impressive