📍 Where this dish comes from: Brittany (Bretagne)
Discover the history of this region →
Discover the history of this region →
A French countryside classic — whole trout pan-fried until crisp and golden, finished with a shower of flaked almonds toasted in butter until amber, a flash of lemon juice, and fresh parsley. Generations of French families have made this on Friday evenings; simple, nourishing, and complete in every way.
What You’ll Need
Servings: 4 servings
Calories: 420kcal
Ingredients
- 4 whole trout (about 300g each) cleaned and butterflied, or 4 fillets
- 4 tbsp almond flour (for dusting)
- 100 g unsalted butter
- 60 g flaked almonds
- Juice of 1 large lemon
- 3 tbsp flat-leaf parsley chopped
- Salt and white pepper
- 2 tbsp clarified butter or oil for frying
Instructions
- Pat trout dry and season inside and out. Dust in almond flour, shake off excess.
- Heat clarified butter in large pan over medium-high heat. Cook trout 4–5 minutes per side until golden and cooked through. Remove to warm plates.
- Pour off frying fat. In the same pan, add unsalted butter over medium heat.
- When foaming, add flaked almonds. Cook 60–90 seconds, swirling, until golden.
- Add lemon juice — careful, it will splutter. Add parsley.
- Immediately pour over trout. Serve at once.
- Accompany with steamed green beans or haricots verts.
Nutrition
Serving: 1serving | Calories: 420kcal | Protein: 38g | Fat: 28g | Fiber: 2g
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Health Benefits
- Trout is rich in astaxanthin, the carotenoid antioxidant responsible for its pink flesh color.
- Flaked almonds add vitamin E, a fat-soluble antioxidant that helps protect omega-3s from oxidation.
- Wild trout tends to have a somewhat different omega-3 profile than farmed varieties due to diet.
Pairs Well With
- Asperges Vinaigrette Dijon
- Tian Provençal Légumes