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Trout Meunière Amandine (Lemon Trout Almandine)

Classic French Meunière means rolled in flour and fried in butter, usually with lemon juice and chopped parsley sprinkled on top.
This is a quick, easy and tasty gluten-free, dairy-free, and egg free recipe!

Free of: Wheat, Gluten, Dairy, Corn, Soy, and Egg
All EFVD/GFVD lifestyle programs  friendly! Grain-Free lifestyle & Candida Diet, omit the flour. Instead of rice make cauliflower puree.

Serves: 2

2 fresh large trout fillets (6-8 oz. each) or 4 small fillets (optional: skin on or off) make sure all bones are removed.
Sea salt and pepper
Gluten-free all-purpose flour for dredging
2 Tbsps. grapeseed oil
4 Tbsps. clarified butter/ghee
4 Tbsps. sliced almonds
2 Tbsps. fresh squeezed lemon juice
1 Tbsp. fresh chopped parsley

Serving Suggestion:
Rice or cauliflower puree and French green beans (haricot vert) or a mesclun salad with a vinaigrette dressing.


  1. Rinse and dry the fish thoroughly. It needs to be as dry as possible so that you can brown it well in the pan.
  2. Liberally sprinkle both sides with salt and pepper and dry again.
  3. Put some flour in a shallow bowl and dredge the fish on all sides so that it’s completely coated, then shake off any excess. You want the fish just dusted with flour.
  4. In a large skillet over high heat, add the oil and heat until the oil is simmering hot.
  5. Tilt the skillet away from you so that the oil doesn’t splatter, and lay the fish, flesh-side down, in the skillet.
  6. Cook over high heat until a golden crust has developed on the flesh side, about 3 minutes, then carefully flip and cook for another minute skin-side down. Most of the cooking will happen on the flesh side to develop that crust.
  7. Carefully remove the fish to a plate and keep warm. Pour out the hot oil and allow the pan to cool down for a minute
  8. Add the clarified butter to the pan over medium heat and allow it to melt, swirling it around often. Add the almonds and cook until they begin to turn golden. It should smell nutty and delicious, but be careful, as they will go from deep brown to black when you’re not looking, and then you have to start over.
  9. Add the parsley and the lemon juice and take off the heat.
  10. Transfer the fish to separate plates and spoon the sauce over the fillets.
  11. Serve with additional lemon wedges.