Truite aux Amandes (Trout with Almonds, Brown Butter and Lemon)
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Ingredients
- 4 trout fillets
- 60 g flaked almonds
- 60 g unsalted butter
- 1 lemon
- 10 g fresh flat-leaf parsley, chopped
Nutrition (per serving)
- Calories
- 386 kcal
- Protein
- 30.2 g
- Carbohydrate
- 1.9 g
- of which sugars
- 1.4 g
- Fat
- 27.8 g
- of which saturates
- 10 g
- Fibre
- 2.4 g
- Salt
- 0.18 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Toast the flaked almonds in a dry frying pan for 2-3 minutes until golden, then set aside.
- 2
Melt half the butter in the pan and fry the trout fillets, skin-side down first, for 3 minutes on each side until the fish flakes easily, then transfer to warm plates.
- 3
Wipe out the pan and melt the remaining butter, swirling until it turns a nutty golden brown.
- 4
Take off the heat and squeeze in the lemon juice, then stir in the parsley and toasted almonds.
- 5
Spoon the almond brown butter over the trout and serve immediately.
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