Truite aux Amandes

Ingredients

Instructions

1. 1

   Pat the trout fillets very dry with kitchen paper so they brown rather than steam. Put the flour on a plate and mix with the salt and black pepper. Lightly coat the flesh side of the trout in the seasoned flour, shaking off any excess. Finely chop the parsley and cut the lemon into halves.

2. 2

   Heat a large frying pan over medium heat and add 20 g of the butter. When the butter foams, lay in the trout fillets skin-side down. Press gently for the first 20 seconds so the skin stays flat. Cook for 3 to 4 minutes until the skin is crisp and most of the flesh has turned opaque up the sides.

3. 3

   Turn the fillets carefully and cook for 1 to 2 minutes more on the flesh side, just until the center is barely opaque and the fish flakes easily. Transfer to warm plates, skin-side up if you want to keep the skin crisp.

4. 4

   Lower the heat to medium-low. Add the remaining 30 g butter to the same pan. Once melted, add the flaked almonds and cook for 1 to 2 minutes, swirling the pan, until the butter smells nutty and the almonds are golden. Do not let them darken too much, as they can turn bitter quickly.

5. 5

   Squeeze in the juice of one lemon half and stir in the chopped parsley. Spoon the hot almond butter over the trout. Serve immediately with the remaining lemon half for squeezing at the table.

Nutrition per serving

Notes

• •Ask for pin-boned trout fillets to keep the recipe beginner-friendly and fast.
• •For the best texture, avoid moving the fish while the skin is crisping; it will release more easily once properly seared.
• •Good simple sides are steamed green beans, boiled new potatoes, or a lightly dressed salad.
• •If your trout fillets are especially thin, reduce the second-side cooking to 30 to 60 seconds.

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