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.

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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.
Prep Time25 minutes
Cook Time20 minutes
Course: Main Course, Main
Cuisine: French
Keyword: Fish recipe, Pescatarian, French seafood recipe, Pescatarian Dish, Trout with almonds, beurre noisette
Servings: 6 People
Author: Hubert Delorme and Vincent Boué


  • 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.

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