Pan-Fried Trout with Almonds and Brown Butter

• 2 pieces Trout fillet, skin on
• 1 tsp Fine sea salt
• ½ tsp Black pepper
• 30 g Plain flour
• 1 tbsp Olive oil
• 60 g Unsalted butter
• 25 g Sliced almonds
• 1 tbsp Capers
• 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 chop the fresh parsley and juice the lemon.
2. Heat the olive oil in a frying pan over medium-high heat. Add the trout skin-side down and cook for 3 to 4 minutes until the skin is crisp and the flesh is turning opaque up the sides. Turn and cook for 1 to 2 minutes more, until just cooked through.
3. Transfer the trout to warm plates. Carefully wipe out any burnt flour from the pan if needed, leaving a thin film of oil behind. Reduce the heat to medium.
4. Add the unsalted butter to the pan and let it melt, swirling occasionally, until it smells nutty and turns a deep golden brown. Stir in the sliced almonds and cook for 30 to 60 seconds until lightly toasted. Add the capers, then take the pan off the heat and stir in the lemon juice and fresh parsley.
5. Spoon the brown butter, almonds and capers over the trout. Serve straight away while the sauce is warm and the skin stays crisp.

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