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Trout Amandine
Whole trout crisped in butter with toasted flaked almonds — a five-ingredient bistro standard that rewards perfect timing
- Prep
- 15 min
- Cook
- 15 min
- Serves
- 4
Ingredients
- Whole trout, gutted, fins trimmed — 4 (about 300 g each)
- Plain flour — 50 g
- Unsalted butter — 120 g
- Flaked almonds — 60 g
- Lemon juice — 30 ml
- Flat-leaf parsley, chopped — 10 g
- Fine salt — 8 g
- Black pepper — 1.5 g
- Neutral oil — 30 ml
Method
- Season trout inside and out; dredge in flour, shaking off excess.
- Heat oil with 40 g butter in one very large (or two) pans over medium-high heat.
- Cook trout 5–6 min on the first side until the skin is golden and crisp; turn carefully.
- Cook 4–5 min on the second side to a core of 54 °C at the thickest point.
- Transfer to warm plates; wipe the pan.
- Add remaining 80 g butter; when foaming, add almonds and toast 90 sec to noisette stage.
- Off heat, add lemon juice and parsley; spoon the almonds and butter over the trout.