Truite aux Amandes

Nutrition · per serving

Steps

1. 1

   Pat the trout fillets very dry with kitchen paper so they brown rather than steam. Put the flour on a plate and mix with the salt and black pepper. Lightly coat the flesh side of the trout in the seasoned flour, shaking off any excess. Finely chop the parsley and cut the lemon into halves.

   2 fillets (about 150 g each) trout fillets, skin on, pin-boned25 g plain flour4 g fine salt1 g black pepper10 g flat-leaf parsley, finely chopped1 medium lemon
2. 2

   Heat a large frying pan over medium heat and add 20 g of the butter. When the butter foams, lay in the trout fillets skin-side down. Press gently for the first 20 seconds so the skin stays flat. Cook for 3 to 4 minutes until the skin is crisp and most of the flesh has turned opaque up the sides.

   50 g unsalted butter2 fillets (about 150 g each) trout fillets, skin on, pin-boned
3. 3

   Turn the fillets carefully and cook for 1 to 2 minutes more on the flesh side, just until the center is barely opaque and the fish flakes easily. Transfer to warm plates, skin-side up if you want to keep the skin crisp.

   2 fillets (about 150 g each) trout fillets, skin on, pin-boned
4. 4

   Lower the heat to medium-low. Add the remaining 30 g butter to the same pan. Once melted, add the flaked almonds and cook for 1 to 2 minutes, swirling the pan, until the butter smells nutty and the almonds are golden. Do not let them darken too much, as they can turn bitter quickly.

   50 g unsalted butter30 g flaked almonds
5. 5

   Squeeze in the juice of one lemon half and stir in the chopped parsley. Spoon the hot almond butter over the trout. Serve immediately with the remaining lemon half for squeezing at the table.

   1 medium lemon10 g flat-leaf parsley, finely chopped

Origin & History

Truite aux Amandes is a classic French bistro-style preparation in which delicate trout is paired with browned butter, lemon, and almonds. The dish reflects a long French tradition of serving freshwater fish with beurre noisette-style sauces and simple garnishes that highlight rather than mask the fish.