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.
Servings: 6 People
Equipment
- Oval frying pan
Ingredients
- 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
Instructions
- 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.