Trota alla Trentina con Mandorle (Trentino Trout with Almonds and Brown Butter)
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Ingredients
- 600 g trout fillets
- 50 g flaked almonds
- 60 g butter
- 1 lemon, zest and juice
- 30 g plain flour
- 2 tbsp flat-leaf parsley, chopped
- 1 tbsp olive oil
Nutrition (per serving)
- Calories
- 452 kcal
- Protein
- 34.5 g
- Carbohydrate
- 7.4 g
- of which sugars
- 1.4 g
- Fat
- 31 g
- of which saturates
- 10.6 g
- Fibre
- 2.4 g
- Salt
- 0.49 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Dust the trout fillets lightly in the flour and season.
- 2
Heat the olive oil and half the butter in a large frying pan and fry the trout, skin-side down first, for 3-4 minutes each side until golden and cooked through.
- 3
Lift out onto plates and wipe out the pan.
- 4
Melt the remaining butter in the pan with the almonds and cook for 2 minutes until the butter is golden and smells nutty and the almonds are toasted.
- 5
Stir in the lemon zest and juice and parsley, then spoon over the trout to serve.
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