Truite aux Amandes (Trout with Almonds)
Why this recipe works
- Delicate fish, crisp almonds: Tender trout is finished with toasted almonds, giving the dish a clean contrast between soft flesh and nutty crunch.
- Lemon cuts the richness: Lemon zest and juice brighten the butter sauce so the dish tastes rich without feeling heavy.
- Fast enough for weeknights: Thin trout fillets cook in minutes, and the almond butter is made in the same pan while the fish rests on warm plates.
Get the most out of this recipe
Authenticity notes
- Classic French technique: This style relies on simple pan-frying, butter, almonds, lemon, and herbs rather than a heavy sauce.
- Traditional accompaniments: Steamed new potatoes and green beans suit the dish because they absorb the almond butter without overpowering the trout.
Common mistakes
- Watch the almonds: Almonds colour quickly in hot butter, so keep them moving and remove the pan from the heat if they darken too fast.
- Avoid overcooking the trout: Cook the fillets only until just opaque and flaking; trout can turn dry if left in the pan too long.
- Keep the flour coating light: Shake off excess flour before frying so the surface colours gently rather than becoming thick or pasty.
Ingredient notes
- Choosing trout: Use fillets of a similar thickness so they cook evenly; skin-on fillets can add structure during pan-frying.
- Use good butter: Because the sauce is mostly butter, almonds, and lemon, the flavour of the butter is especially noticeable.
- Fresh herbs work best: Fresh parsley gives a clean finish; dill can be used for a softer, more aromatic note.
Serving ideas
- Serve with potatoes: Steamed new potatoes are ideal for catching the lemony almond butter.
- Add something green: Green beans, asparagus, or a simple bitter-leaf salad keep the plate fresh and balanced.
- Wine pairing: A crisp dry white wine, such as Sauvignon Blanc or unoaked Chardonnay, works well with the lemon and butter.
Equipment you'll need
Ingredients
Instructions
- Pat the trout dry, then season both sides with the fine sea salt and black pepper. Put the plain flour on a plate and lightly coat the trout, shaking off any excess.
- Heat a frying pan over medium heat and add about half the unsalted butter. When it is foaming, add the trout and cook for 2 to 4 minutes per side, depending on thickness, until just opaque and the edges are lightly golden. Transfer to warm plates.
- Add the remaining butter to the pan and tip in the sliced almonds. Cook for 1 to 2 minutes, stirring, until the almonds are golden and the butter smells nutty; do not let it burn.
- Finely zest the lemon into the pan, then squeeze in a little juice to taste. Spoon the almond butter over the trout, then scatter over the fresh parsley and serve straight away.
Recipe notes
Serving suggestions
This recipe pairs well with:
Tips
- For the best crust, make sure the trout is well dried before dusting with flour, and keep the coating light so it does not turn pasty.
- Watch the almonds closely: once they start colouring they can go from golden to burnt quickly, so keep the heat at medium and stir constantly.
- If serving anyone who is pregnant, elderly, or immunocompromised, cook the trout until it is piping hot throughout and flakes easily.
Substitutions
- Replace sliced almonds with chopped almonds for a slightly more rustic crunch.
- Replace fresh parsley with fresh dill for a more aromatic, aniseed note.
- Replace lemon with lime for a sharper, more tropical acidity.
Storage
- Refrigerate up to 2 days
- Cool, then refrigerate in an airtight container. Reheat gently in a frying pan over low heat with a small knob of unsalted butter until piping hot, or enjoy cold in a salad; the almonds will soften over time.
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Recipe overview
- Servings: 2 servings
- Total time: 25min (20min active)
- Difficulty: Easy
- Cuisine: French
-
Allergens:
Almonds Fish Milk Wheat
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