Pan-fried trout fillets with toasted sliced almonds and brown butter. A classic French preparation that is simple yet elegant.
Pat trout fillets dry. Season with salt and pepper.
Heat butter and a little olive oil in a skillet over medium-high heat.
Cook trout skin-side down for 4 minutes until skin is crispy.
Flip carefully and cook 3 more minutes until flesh is opaque.
Remove trout and add sliced almonds to the pan. Toast 1-2 minutes until golden.
Squeeze lemon juice into the pan with the almonds to make a sauce.
Plate trout and spoon almond-butter sauce over the top. Garnish with fresh parsley.
Nutritional data: CIQUAL (ANSES, France) cross-referenced with USDA FoodData Central.