*Amandine* is a French culinary term that means “prepared or served with almonds.” For trout amandine, trout fillets are dredged in flour and pan-fried, then topped with a browned butter pan sauce called *beurre meunière*, toasted almonds, and a squeeze of fresh lemon juice. \n\nTrout amandine is similar to the preparation of Italia picatta, with almonds swapped in for capers. In French cuisine, this method is typically used for sole. In New Orleans Creole cuisine, the amandine method became popular with more widely available speckled trout. During the 1960s, the technique spread from New Orleans throughout the United States, with trout as well as green beans, flounder, and scallops getting the almond treatment.\n\nThis fresh trout dish is quick and easy to make for a weeknight dinner.