Amandine (dessert)

Amandine is a culinary term indicating a garnish of almonds. Dishes that are prepared "à l'amandine" are generally coated with almond slices, then sautéed, baked or broiled. A classic example of a dish prepared in this style is trout amandine.

Origin

The term "amandine" is derived from the French word for almond, "amande". The use of almonds in cooking originated in the Middle East, where the almond tree is native. The technique of preparing food "à l'amandine" is traditionally associated with French cuisine, and is particularly common in the cuisine of the Lyon region.

Preparation

In a typical amandine recipe, the food (often a type of fish or green beans) is first dusted with flour. It is then dipped in beaten egg and coated with a mixture of finely chopped or sliced almonds. The food is then cooked until the almond coating is golden and crispy. This can be achieved through various cooking methods, including sautéing, baking, or broiling.

Variations

While the classic amandine preparation involves a coating of almonds, variations of the technique may use almond flour or almond paste. Some recipes may also include additional ingredients in the coating, such as breadcrumbs or grated cheese. In addition to its use in savory dishes, the amandine technique is also used in the preparation of certain desserts, such as the French tart known as tarte amandine.

See also

• Almond
• French cuisine
• Trout amandine
• Tarte amandine

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