When I think of trout amandine one thing comes to mind my family’s summer vacations to Glacier National Park as a child and relishing this dish at Many Glacier Hotel
½ cup whole milk
½ cup all-purpose flour
4 trout fillets (5 to 6 ounces each)
Kosher salt and freshly ground black pepper
½ cup (1 stick) unsalted butter, divided
½ cup sliced almonds
Juice of 1 lemon
Add the milk and the flour in separate bowls. Season the fish with salt and pepper to taste. Dip the fish in the milk, shaking off the excess. Then lightly dredge both sides of the fish in the flour, shaking off the excess.
In a large skillet over medium-high heat, melt 4 tablespoons of the butter. In two batches if necessary not to overcrowd the pan, cook the fish until golden brown on both sides and cooked through, around 3 minutes per side.
Remove fillets and ass the remaining 4 tablespoons butter to the pan and cook over medium-high heat, stirring with a wooden spoon to scrape up the browned bits from the bottom, until the butter begins to brown, about 3 minutes. Reduce the heat to low, stir in the almonds, and cook until warmed through, usually 1 to 2 minutes. Add the lemon juice and season with salt and pepper to taste.
To serve, place a fillet on each plate and spoon the sauce over the top.