Trout Amandine

Method

1. 1
   • trout4
   • wheat flour60 g
   • saltto taste
   • black pepperto taste

   Dredge the trout in flour — Pat the trout fillets dry and season both sides with salt and pepper. Dredge lightly in the flour, shaking off any excess.

2. 2
   • trout4
   • butter80 g
   • olive oil1 tbsp

   Sear the trout — Heat the olive oil and half the butter in a large skillet over medium-high heat. Add the trout fillets skin-side down and cook until golden and just cooked through.

   ⏱7 min
3. 3

   Flip and finish the trout — Carefully flip the fillets and cook the other side briefly, then transfer to warm plates.

   ⏱2 min
4. 4
   • butter80 g

   Brown the butter — Wipe out the skillet, add the remaining butter and melt over medium heat until it starts to turn golden and smell nutty.

   ⏱3 min
5. 5
   • butter80 g
   • almonds70 g

   Toast the almonds — Add the sliced almonds to the browned butter and toast, stirring, until golden.

   ⏱3 min
6. 6
   • trout4
   • butter80 g
   • almonds70 g
   • lemon juice2 tbsp
   • lemon1
   • fresh parsley2 tbsp

   Finish with almond butter — Remove from heat, stir in the lemon juice and chopped parsley, then spoon the almond butter over the trout fillets. Serve immediately with lemon wedges.