Dinner · 25 min · french

Truite aux Amandes

This is the kind of French dinner you’ll make on repeat — rainbow trout and sliced almonds, 25 minutes, big payoff.

✓ USDA-verified nutrition data

Ingredients

• 4 whole Rainbow trout
• 3/4 cup Sliced almonds
• 6 tbsp Butter
• 1 Lemon
• 1/3 cup Flour
• 1/4 cup Fresh parsley

Steps

1. Pat the trout completely dry and season inside and out; dust lightly with flour, shaking off the excess.
2. Toast the almonds in a dry pan until golden and fragrant, about 3 minutes; set aside — they go from perfect to burnt in seconds.
3. Sear the trout in foaming butter 4 minutes per side until the skin crisps and the flesh flakes.
4. Lift out the fish and brown the remaining butter until it smells nutty and turns hazelnut-colored — beurre noisette in under a minute.
5. Return the almonds to the brown butter with a squeeze of lemon and the parsley.
6. Spoon the almond-brown butter over each trout generously.
7. Serve with steamed potatoes or a simple green salad; the whole dish takes 25 minutes and tastes like a Lyonnais bouchon.

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