Trout Amandine

A fast, elegant classic — delicate trout in nutty brown butter with almonds. Best cooked fresh and eaten right away.

Ingredients

• 4 trout fillets
• ½ cup flour
• Salt and pepper
• 4 tbsp butter
• ½ cup sliced almonds
• 1 lemon (juice)
• 2 tbsp chopped parsley

Instructions

1. Season the trout and dredge lightly in flour.
2. Pan-fry in half the butter over medium-high, 2–3 minutes per side, until golden and flaky. Remove to plates.
3. Add the remaining butter and the almonds to the pan and cook until the butter browns and the almonds toast.
4. Stir in the lemon juice and parsley, and spoon over the trout.

Make-Ahead & Storage

Best cooked and served fresh — the delicate fish and brown butter don't hold well. A rare cook-fresh entry, but quick enough for a weeknight.

Notes

Watch the butter closely — it goes from brown to burnt fast. Works equally well with other delicate white fish.