Trout with Almonds and Brown Butter (Truite aux Amandes et Beurre Noisette)

• 2 pieces Trout fillet, skin on
• 1 tsp Fine sea salt
• ½ tsp Black pepper
• 30 g Plain flour
• 1 tbsp Olive oil
• 80 g Unsalted butter
• 30 g Sliced almonds
• 1 medium Lemon
• 10 g Fresh parsley

1. Pat the trout dry, then season all over with the fine sea salt and black pepper. Put the plain flour on a plate and lightly dust the trout, shaking off any excess. Finely zest the lemon, then cut it in half.
2. Heat a large frying pan over a medium heat and add the sliced almonds. Toast for 2 to 3 minutes, stirring often, until golden and fragrant, then tip onto a plate.
3. Wipe out the pan, return it to a medium-high heat, and add the olive oil and 20 g of the unsalted butter. When the butter foams, add the trout skin-side down and cook for 3 to 4 minutes until the skin is crisp. Turn and cook for 1 to 2 minutes more, until just opaque and the flesh flakes easily.
4. Transfer the trout to warm plates. Lower the heat to medium and add the remaining unsalted butter to the pan. Cook, swirling, for 2 to 4 minutes until the butter turns deep golden with a nutty aroma, then immediately take it off the heat.
5. Stir the toasted almonds into the browned butter, then add the lemon zest and squeeze in a little lemon juice to taste. Finely chop the fresh parsley and stir it through. Spoon the beurre noisette over the trout and serve straight away with extra lemon juice if you like.

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