Trout Amandine

Name: Trout Amandine
Total time: 40 min
Yield: 4
Cuisine: French
Ingredients: 4 pieces Trout Fillet (4 (4- to 6-ounce) skin-on trout fillets); 1 ¼ tsp Table Salt (1¼ teaspoons table salt, divided); ½ tsp Black Pepper (½ teaspoon pepper); ¼ cup All-Purpose Flour (¼ cup all-purpose flour); 2 tbsp Vegetable Oil (2 tablespoons vegetable oil, divided); 8 tbsp Unsalted Butter (8 tablespoons unsalted butter, cut into 8 pieces); ½ cup Almond (½ cup sliced almonds); 2 tsp Lemon (2 teaspoons grated lemon zest plus 4 teaspoons juice); 2 tbsp Parsley (2 tablespoons chopped fresh parsley)

Pan-fried skin-on trout fillets are served with a brown butter and toasted almond sauce, brightened with lemon zest and juice.

40 minFrench

Servings4

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Pescatarian
Halal

Steps

1Pat trout fillets dry with paper towels. Sprinkle all over with 1 teaspoon salt and pepper.
2Place flour in shallow dish. Working with 1 fillet at a time, dredge both sides in flour, pressing gently to adhere. Shake off excess and transfer to large plate.
3Heat 1 tablespoon oil in 12-inch nonstick skillet over medium heat until just smoking. Carefully place 2 fillets skin side down in skillet and cook until browned and crispy, 2 to 4 minutes. Using fish spatula, flip fillets flesh side down and cook until flesh is opaque and begins to turn golden, about 1 minute.
4Transfer cooked fillets to large serving platter flesh side up. Repeat cooking and transferring with remaining 1 tablespoon oil and remaining 2 fillets.
5Add butter to now-empty skillet. Cook, stirring frequently, until butter is golden brown with toasted aroma, 1 to 2 minutes. Stir in almonds and cook, swirling skillet occasionally, until almonds are deep golden brown, about 2 minutes.
6Immediately remove skillet from heat and quickly but carefully stir in lemon zest and juice and remaining ¼ teaspoon salt, scraping up any browned bits. Pour sauce over fillets, sprinkle with parsley, and serve.