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–+ servings

Truite Amandine

A French countryside classic — whole trout pan-fried until crisp and golden, finished with a shower of flaked almonds toasted in butter until amber.
Print Recipe
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Course: Main Course
Cuisine: French
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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