← Nouns Cooking · French

Ingredients

• 4 trout fillets, skin on (about 150 g each)
• salt and black pepper
• 40 g Plain (all-purpose) flour
• 1 tbsp Vegetable oil
• 80 g Butter
• 60 g flaked almonds
• 1 Lemon, juiced, plus wedges to serve
• 2 tbsp Parsley, chopped

Method

1. Pat the trout dry, season both sides and dust lightly with flour, shaking off the excess.
2. Heat the oil and 20 g of the butter in a large frying pan over medium-high heat. Fry the fillets skin-side down for 3–4 min until the skin is crisp, then flip and cook for 1–2 min until the flesh is just opaque. Move to warm plates.
3. Wipe out the pan, add the rest of the butter and the almonds and cook over medium heat for 2–3 min, swirling, until the butter smells nutty and the almonds are golden.
4. Take the pan off the heat, add the lemon juice and parsley (it will sizzle) and spoon over the fish straight away. Serve with lemon wedges and new potatoes.

Tips

• Contains tree nuts (almonds).
• Watch the brown butter closely: it goes from nutty to burnt in seconds.

Sources

Written in our own words after cross-checking these recipes:

The Daring Gourmet Serious Eats