Trout with Toasted Almonds and Brown Butter
Crisp-skinned trout fillets with a spoonful of nutty butter, golden almonds and lemon, served with green beans.
Ingredients
- Trout fillets2 pc
- Plain flour2 tbsp
- Olive oil1 tbsp
- Butter40 g
- Flaked almonds30 g
- Lemon1 pc
- Flat-leaf parsley1/4 bunch
- Green beans200 g
Method
- 01
Cook the green beans in boiling salted water for 4 minutes, then drain and keep warm.
- 02
Pat the trout dry, season and dust the flesh side lightly with flour.
- 03
Heat the oil and a small knob of the butter in a large frying pan over medium-high heat. Fry the trout skin-side down for 3 minutes until crisp, then turn and cook for 1-2 minutes until the flesh is opaque and flakes easily. Move to warm plates.
- 04
Wipe out the pan, add the remaining butter and the almonds over medium heat and cook for 2 minutes until the butter is foaming and brown and the almonds are golden. Stir in the juice of half the lemon and the chopped parsley.
- 05
Spoon the butter and almonds over the trout and serve with the beans and the remaining lemon in wedges.
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