Trout almondine is a gorgeous French recipe that’s actually quite easy to make! It’s full of flavor, hardly takes any time at all, and you come out with a stunning, sophisticated meal.
Ingredients
- 2 skin-on fillets of troutĀ
- Kosher salt to taste
- Black pepper to taste
- All-purpose flourĀ
- 1 tablespoon of olive oil
- 3 tablespoons of unsalted butter
- 3-4 tablespoons of lemon juice
- 1/4 cup of finely chopped parsley
- 1 1/2Ā tablespoons of capers
- 1/4 cup of toasted sliced almonds
Instructions
- First, start by seasoning the trout fillets. Put a thin layer of flour at the bottom of a shallow dish and lightly coating the fillets in flour.
- Heat the olive oil over medium heat in a non-stick skillet, and fry the fish skin side down for 2-3 minutes. To get very crispy skin, make sure to press down on the fish so the skin makes contact with the skillet.
- Flip the fillets and cook for another 1-2 minutes.
- Take the fillets out, wipe out any excess oil, and add in the butter and cook for 1-2 minutes.
- Pour in the lemon juice, parsley, capers, and almonds and turn off the heat. Mix everything together, season with pepper if necessary, and then pour the sauce over the trout fillets and serve!
