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Amandine is a term used in French Culinary Practice that refers to garnishing a dish with almonds. Generally these dishes are cooked using butter, with seasonings and then finished with a garnish of toasted almonds either whole or as slivers. It is common to have dishes such as green beans, potatoes, asparagus and fish preparations served amandine.

Green Beans Amandine

This is an easy, quick, vegetarian side dish that uses Amandine interestingly.


  • fresh green beans, steamed
  • slivered almonds, toasted
  • large mushrooms, sliced
  • butter or margarine and
  • salt to taste


In a skillet the mushrooms are sautéed in melted butter over medium-high heat. Once the mushrooms are tender, steamed green beans are added followed last by the almonds. After cooking just a few minutes in order to blend the flavours, the dish is ready to be served with a few more slivered almonds for decoration.

Nutritive Value

A ½ cup serving (prepared with margarine and no seasoned salt) supplies-

  • 92 calories
  • 7 g fat (0 g saturated fat), 0 mg cholesterol
  • 7 g carbohydrate with 0 g fiber,
  • 50 mg sodium and
  • 3 g protein.

Nutritional Improvement

  • Olive oil is healthier to use in place of melted butter.

  • Plenty of garlic may be added to increase the nutritional value of the dish. Garlic has no Fat, Cholesterol and Sodium. It is a good source of minerals Calcium, Phosphorus and trace mineral Selenium, but a very good source of Vitamin C, Vitamin B6 and Manganese. Many of these nutrients help to boost immunity; this apart from the fact that garlic has strong ant-inflammatory properties.

  • Scallions may also be included in this recipe as they are a good source of some B-vitamins, Phosphorus, Magnesium, and Copper and a very good source of Dietary Fiber, Vitamins A, C, K, Folate, Potassium and Manganese, Calcium and Iron.

Mashed Potato Amandine


  • large potatoes, peeled and cubed
  • sour cream
  • cream cheese, softened
  • minced green onion
  • salt and pepper to taste
  • slivered almonds
  • butter, melted
  • bread crumbs


  1. The peeled potatoes are placed in a large pot, immersed in salted water, brought to a boil over high heat; then heat reduced and simmered until tender. After draining water, these are transferred to a large bowl and mashed.
  2. The sour cream is beaten well and cream cheese, minced green onions, seasoning of salt and pepper are incorporated into the potatoes using an electric hand mixer; and continued to be blended until smooth. The mixture is poured into a shallow greased casserole dish, sprinkled with almonds slivers. The top surface is brushed with some melted butter and cover with the bread crumbs before placing in pre-heated oven.
  3. The dish is baked until golden brown on top.

Nutrition Information

  • 481 calories with 249 calories from fat
  • 27.6 g fat with 15.9 g saturated fat)
  • 68 mg cholesterol
  • 49.9 g carbohydrate with 2.6 g sugar, 6.1 g dietary fiber,
  • 271 mg sodium and 1179 mg potassium
  • 10.6 g protein

Baked Chicken Amandine may also be prepared in a similar manner.

Trout Amandine

Trout amandine (speckled sea trout crusted in almonds, traditionally served with a meunière sauce) are landmark dishes belonging to ‘New Orleans Creole Cuisine’. An abundance of seafood procured from the Gulf of Mexico makes the simplicity of the meunière style appropriate. Galatoire's, a famous seafood restaurant claims to have more buyers for Trout meunière amandine than any other dish on the menu.


  • whole trout, pan-dressed
  • salt and pepper to taste
  • all-purpose flour
  • butter
  • blanched slivered almonds
  • lemon juice
  • tarragon
  • chopped fresh parsley, for garnish
  • slices of lemon, for garnish


1. The trout is cleaned and patted dry before seasoning inside-out with salt, pepper and lime juice. It is then dredged in flour; browned on both sides in a pan with melted butter and removed after completely cooked through.

2. In a smaller pan, with little heated butter, almonds are browned, lemon juice and tarragon are added and cooked.

3. The sauce with almonds is poured over the over fish and sprinkled with fresh parsley. It is served hot, garnished with fresh lemon slices.

Nutrition Information

  • 854 calories with 501 calories from fat
  • 55.6 g fat with 18.9 g saturated fat)
  • 223 mg cholesterol
  • 24.9 g carbohydrate with 1.6 g sugar, 5.6 g dietary fiber,
  • 315 mg sodium and 1312 mg potassium
  • 66.4 g protein

Trout fish is, as such, an excellent source of omega-3 fatty acids essential to the body for maintaining healthy heart, brain, vision and nervous system functions as well as prevention joint concerns.

Thus the delicately flavoured, versatile almond that makes a healthful addition to the above recipes is a good source of vital nutrients like manganese, Vitamin E, magnesium, phosphorus, copper and amino acid tryptophan. The monounsaturated fats present in almonds lowers LDL- cholesterol and thereby reduces the risk of heart disease. The antioxidant activity of Vitamin E in addition to the magnesium and potassium content all contribute towards this health benefit. Almonds also regulate post-meal blood glucose surges and act as a concentrated source of protein and energy.

Trivia: Incidentally, Amandine is also the name of a Romanian chocolate sponge cake with either chocolate or almond cream filling that is garnished with Almond flakes.