Trout with Brown Butter & Almonds
Trout fillets pan-fried until the skin shatters, finished in foaming brown butter with toasted almonds, capers, lemon and parsley. French bistro classic, 20 minutes. Restaurant-grade.
20 minMedium~422 kcal / servingFrench
Contains fishContains dairyContains nuts
Nutrition
422 kcal
Calories
28 g
Protein
39 g
Carbs
17 g
Fat
Estimated, per serving
Good to know
Contains fishContains dairyContains nuts
Ingredients · per serving
- 1 medium Lemon
- 300 g Trout fillet
- 3 tbsp Fresh parsley
- 40 g Toasted almonds
- to taste Black pepper
- 60 g Watercress
- 2 tbsp Olive oil
- 60 g Butter
- to taste Salt
- 2 tbsp Capers
- 300 g New potatoes
Instructions
- Halve the new potatoes. Boil in salted water 12 min until knife-tender. Drain, tip into a hot pan with 1 tbsp olive oil, salt and pepper. Crisp 5 min, tossing.
- Pat the trout fillets completely dry. Season the skin generously with salt and pepper.
- Heat 1 tbsp olive oil in a wide non-stick pan over high heat. Lay trout skin-side down. Press with a fish slice for the first 30 seconds (stops curling).
- Cook 3 minutes without moving — skin should be deeply golden and crisp. Flip carefully, 90 sec more. Lift onto warm plates.
- Wipe the pan. Add the butter, melt over medium heat. Swirl constantly. After 1-2 minutes the butter will foam and smell nutty — when the milk solids turn deep golden-brown, kill the heat.
- Add the toasted almonds, capers and lemon juice to the brown butter. It'll sizzle. Stir in chopped parsley.
- Pour the brown-butter-almond sauce generously over the trout. Plate with crispy potatoes alongside. A simple watercress salad with lemon juice on the side. Lemon wedge.
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