Entree: French Southern Territories – Northern Culinary Region – Truite aux Amandes (Pan-fried trout finished with browned butter and toasted almonds)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 10 min

Total 25 min

Ingredients

- 4 trout fillets, approx. 6 oz (170 g) each
- 1/3 cup (40 g) all-purpose flour
- 2 tbsp (30 ml) olive oil
- 4 tbsp (60 g) unsalted butter, divided
- 1/3 cup (35 g) sliced almonds
- 1 lemon, juiced (about 2 tbsp / 30 ml) plus wedges for serving
- 2 tbsp (8 g) chopped fresh parsley
- Kosher salt
- Freshly ground black pepper

Instructions

1. Pat trout fillets dry, season both sides with salt and pepper, and lightly dredge in flour, shaking off excess.
2. Heat a large skillet over medium-high heat and add the olive oil and 2 tbsp (30 g) of the butter. When butter foams, add the fillets skin-side down and cook 3–4 minutes until skin is crisp.
3. Flip the fillets carefully and cook 2–3 more minutes until just cooked through. Transfer fillets to a warm plate and tent with foil.
4. Wipe the skillet if burnt bits remain, then return to medium heat and add the remaining 2 tbsp (30 g) butter. When the butter starts to foam, add the sliced almonds and cook, stirring, until the butter browns slightly and the almonds are golden, about 2 minutes.
5. Remove the skillet from heat and stir in the lemon juice and half the parsley. Taste and adjust seasoning with salt and pepper.
6. Spoon the almond-butter sauce over the trout fillets, sprinkle with the remaining parsley, and serve immediately with lemon wedges.