Trout Almondine Recipe 

There’s nothing quite like catching your own dinner, cooking it outdoors, and sharing it with friends under the stars. On a recent camping trip to Bishop Creek near South Lake in California’s Eastern Sierras, we reeled in more than a dozen rainbow trout using a mix of power bait, night crawlers, and elk haddis. 

After my friend Dano cleaned the fish, I prepared a camping-friendly version of classic trout almondine recipe on our Blackstone flat top grill. It’s a buttery, lemony, almond-topped pan-fried trout recipe that’s simple, yet tastes like fine dining.

Easy Trout Almondine Recipe (aka Trout Amandine) – Fresh & Buttery Rainbow Trout

This trout almondine recipe quickly became the highlight of our outdoor dinner! Below, you’ll find tips on how to clean fresh trout, followed by my step-by-step recipe.

What Is Trout Almondine (or Trout Amandine)?

You may see this dish spelled two ways:

• Trout Amandine – the traditional French spelling. “Amandine” simply means “with almonds.”
• Trout Almondine – the Americanized spelling, which is more common in cookbooks and online searches.

Both refer to the same pan-fried trout recipe finished with a golden almond-lemon-butter sauce.

Why You’ll Love This Trout Almondine Recipe

• Fresh and flavorful – Pan-fried rainbow trout with nutty brown butter and lemon.
• Perfect for camping or at home – Works over a campfire, flat top grill, or stovetop.
• Showcases your catch – Ideal for fresh trout fillets or locally sourced trout.

How to Clean Fresh Trout

Before cooking trout almondine, you’ll need to clean your fish:

1. Rinse the trout under cold running water.
2. Cut from vent to gills using a sharp fillet knife.
3. Remove the guts with your fingers or a spoon.
4. Scrape the bloodline along the backbone until clean.
5. Rinse again, inside and out.
6. Butterfly the trout by slicing along the backbone and removing bones, if desired.

Once cleaned, your trout is ready to cook.

Trout Almondine Recipe

Ingredients

• 6 skin-on, cleaned and butterflied trout fillets
• Salt and pepper, to taste
• 1/2 cup flour
• 4 tablespoons butter (or more as needed)

For the sauce:

• 1/2 cup Kerrygold butter (4 oz.)
• Splash of chardonnay (optional)
• 1 cup raw sliced almonds
• 2 teaspoons grated lemon zest
• Juice from 2 lemons
• 1/4 cup finely chopped flat-leaf parsley
• 1 teaspoon salt

Step-by-Step Directions

1. Prep the Trout

• Pat fillets dry with paper towels.
• Season both sides with salt and pepper.
• Spread flour in a shallow dish and dredge each fillet lightly, shaking off excess.

2. Fry the Fillets

• Melt 4 tablespoons butter on a flat top grill or skillet over medium heat.
• Place trout skin-side down and cook until golden and crispy.
• Flip gently and cook just until flesh turns opaque, about 1 minute.
• Transfer to a serving platter, flesh side up.

3. Make the Almond Brown Butter Sauce

• Melt 1/2 cup butter in a small cast iron pan over medium heat.
• Cook until butter turns golden brown and smells nutty (1–2 minutes).
• Add a splash of chardonnay (optional).
• Stir in almonds and cook until deep golden.
• Remove from heat and stir in lemon zest, juice, parsley, salt, and pepper.

4. Serve and Enjoy

• Pour the almond butter sauce generously over trout fillets.
• Garnish with parsley or lemon wedges.
• Serve hot and crispy for maximum flavor.

Tips for Making Trout Almondine Outdoors

• Use a flat top grill or cast iron skillet over a campfire or camp stove.
• Keep butter chilled until ready to cook, especially in warm weather.
• Cook trout in batches to avoid overcrowding and ensure crispy skin.

FAQ – Trout Almondine

Q: Can I make trout almondine with store-bought trout?
A: Yes! Fresh trout is ideal, but farmed or store-bought fillets work perfectly for this recipe.

Q: What’s the difference between trout amandine and trout almondine?
A: Amandine is the traditional French spelling, while almondine is the Americanized version. Both refer to trout topped with almond-butter sauce.

Q: Can this recipe be made on a camp stove?
A: Absolutely! Just use a cast iron skillet or nonstick pan over medium heat.

Final Thoughts

Cooking trout almondine at camp turned a simple fishing trip into an unforgettable dinner with friends. Fresh rainbow trout, sizzling butter, toasted almonds, and the sound of Bishop Creek rushing nearby—what could be better? Next time you’re in the Eastern Sierras or just cooking at home, try this recipe. Whether you call it trout almondine or trout amandine, it’s guaranteed to be delicious.

😋 More Delicious Recipes

• Smoked Salmon (or Trout) Dip Recipe
• Honey Smoked Salmon
• Smoked Mahi Mahi
• Grilled Fish Tacos
• Panko Breading for Fish
• Macadamia & Parmesan Crusted Fish

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