# Arnaud's Trout Amandine **URL:** \ **Category:** Fish Recipes\ **Created:** [April 21, 2005, 2:48pm UTC](https://forum.bigfishtackle.com/t/arnauds-trout-amandine/62152 "2005-04-21T14:48:30Z")\ **Posts on this page:** 1\ **Page:** 1
**Author:** ![tubeN2](https://avatars.discourse-cdn.com/v4/letter/t/e9bcb4/32.png) [@tubeN2](https://forum.bigfishtackle.com/u/tubeN2)\ **Post date:** [April 21, 2005, 2:48pm UTC](https://forum.bigfishtackle.com/t/arnauds-trout-amandine/62152/1 "2005-04-21T14:48:30Z")
6 trout fillets with skin (4 to 6 ounces each) 1 1/2 cups all-purpose flour 12 tablespoons butter, divided (no substitutes) 1 tablespoon fresh lemon juice 1 1/2 cups sliced almonds, toasted 6 lemon wedges Heat oven to 250 degrees F. Dip each fillet in flour, shaking off excess. Melt 3 tablespoons butter in a 12-inch nonstick skillet over medium-high heat until bubbly. Add 3 fillets, skin side down, and cook until golden brown and skin is crisp, 2 to 3 minutes. Turn and cook 2 to 3 minutes more, until golden brown. Transfer fillets to a platter; keep warm in oven. Wipe out skillet. Melt 3 tablespoons butter in skillet and repeat cooking remaining fillets. Meanwhile, melt remaining 6 tablespoons butter in a small saucepan over medium heat. Stir in lemon juice. Spoon almonds then butter sauce over each fillet. Serve with lemon wedges. Servings: 6