Trout with almonds
This recipe offers gourmet dining at home with ease. Using straightforward ingredients and techniques, you can prepare a flavourful dish of fresh trout cooked in browned butter, topped with crunchy almonds. A touch of lemon juice and parsley complete this French dish, ensuring a delightful and simple gourmet experience at your dining table.
Related recipes:
Recipe Card
Trout with almonds
It's all about simple ingredients and the right techniques. You can bring a touch of fine dining to your home without the fuss.
- Oval frying pan
- 6 trout weighing about ½ lb (250 g each)
- 1 cup 100 g flour
- 1/3 cup 80 g clarified butter
- 4 tablespoons 60 g salted butter
- 1 cup 4 oz/100 g sliced almonds
- Juice of 1 lemon
- ½ bunch parsley (chopped)
- Fine salt (freshly ground pepper)
- Dress the trout and be sure to dry them well, dabbing up all excess moisture with paper towel.
- Spread out the flour in a conveniently sized flat dish and season it. Dip the trout in to coat it and shake it lightly to remove any excess flour.
- Heat an oval non-stick pan with the clarified butter over low to medium heat. Place the trout in the pan and gently brown them. Turn over and brown lightly on the other side.
- Check for doneness (the flesh should come away easily from the bone) and, if necessary place them in the oven at 325°F–350°F (160°C–170°C) for a few minutes to complete cooking.
- Remove the skin.
Melt some butter in a small pan until it is brown (beurre noisette). Gently sauté the sliced almonds in the butter and deglaze with the lemon juice.
- Arrange the trout on a large, flat serving platter, heads to the left.
- Drizzle with the butter-almond mixture and scatter with chopped parsley.
Please note: If you buy books linked to our site, we may earn a commission from Bookshop.org, whose fees support independent bookshops.
Latest posts:
- A Guide to Nantes Food Scene
- Inside Paris Gastronomy Studies at the Sorbonne
- Crispy Fennel Seed Socca with Caramelised Onions
- Beetroot Terrine
- Behind the Craft of Hennessy’s Cooperage
Lead photo credit : Extracted from The Complete Book of French Cooking by Hubert Delorme and Vincent Boué (Flammarion, 2023). Photography © Clay McLachlan.
Share to: Facebook Twitter LinkedIn Email
More in Beurre noisette, Fish recipe, French seafood recipe, Pescatarian, Pescatarian Dish, Trout with almonds
Related Posts
