Truite aux Amandes (Trout with Almonds)

Pan-fried whole trout topped with toasted flaked almonds in a lemon and parsley brown butter.

TIME BREAKDOWN
Prep: 10 min
Cook: 15 min
Total: 25 minutes
Vegetarian
❌
Nuts
✅
Serves
2 people
Difficulty
Very Easy

Ingredients

  • 2 whole rainbow trout (about 300g each), cleaned and gutted
  • 3 tbsp plain flour, seasoned with salt and pepper
  • 1 tbsp sunflower oil
  • 60g unsalted butter, divided
  • 40g flaked almonds
  • Juice of 1 lemon, plus lemon wedges to serve
  • 2 tbsp chopped fresh flat-leaf parsley
  • Salt and black pepper to taste

Method

  1. Rinse the trout and pat very dry. Dredge lightly in the seasoned flour, shaking off the excess.

  2. Heat the oil and 15g of the butter in a large frying pan over a medium heat. Fry the trout for 5 to 6 minutes per side until the skin is golden and the flesh flakes easily at the thickest part. Transfer to warm plates.

  3. Wipe out the pan, add the remaining butter and heat until foaming. Add the almonds and cook for 2 minutes, stirring, until golden brown.

  4. Remove from the heat, add the lemon juice and parsley (it will splutter) and season with salt and pepper.

  5. Spoon the almond butter over the trout and serve with lemon wedges and boiled potatoes or green beans.