Total time · 30 min
Trout Amandine with Toasted Almonds
A Quebec-style trout amandine with toasted almonds that highlights Trout (4 fillets) and Almonds (sliced).
- Prep
- 15 min
- Cook
- 15 min
- Servings
- 4
Indicative estimates
- Energy per serving
- ~141 kcal per serving partial estimate
- Ingredient value
- ~$1.47 partial estimate; 5 of 9 ingredients estimated
Ingredients
- 600 g Trout (4 fillets)
- 60 g Almonds (sliced)
- 60 g Butter
- 1 piece Lemon
- 30 g Flour
- 1 tbsp Olive oil
- 2 tbsp Parsley (fresh, chopped)
- to taste Salt
- to taste Pepper
Directions
- 5 min
Lightly flour the trout fillets, then season with salt and pepper; Check that the internal temperature reaches 158 °F (70 °C).
- 5 min
Toast the sliced almonds in a dry skillet until golden and set aside.
- 10 min
Sear the fillets in the olive oil and half the butter, skin side first, until cooked and golden.
- 5 min
Remove the fillets, melt the remaining butter until it turns nut-brown and add the lemon juice.
- 5 min
Spoon the brown butter over the fillets, scatter the toasted almonds and parsley on top, and serve.