Pan-Roasted Trout with Almonds

Instructions

1. Step 1

   Pat the trout dry, then season both sides with the salt and black pepper.

   Ingredients used: 1.0 gr Black Pepper, 5.0 gr Fine Salt, 4.0 piece Trout

2. Step 2

   Put the flour in a shallow dish. Lightly coat the flesh side of each fillet and shake off the excess.

   Ingredients used: 30.0 gr All-Purpose Flour

   Cookware: Shallow Dish

3. Step 3

   Toast the almonds in a dry large skillet over medium heat, stirring frequently, until lightly golden. Transfer them to a small bowl.

   Timer: 3 min (fixed)

   Ingredients used: 45.0 gr Almond

   Cookware: large skillet, small bowl, spatula

4. Step 4

   Return the skillet to medium heat. Add the olive oil and 1 ¼ tbsp (20 gr) of the butter, heating until the butter foams.

   Timer: 2 min (fixed)

   Ingredients used: 20.0 gr Butter, 15.0 ml Olive Oil

   Cookware: large skillet

5. Step 5

   Place the trout skin-side down in the skillet and cook for 4 minutes. Turn carefully and cook for about 2 minutes more, until the thickest part reaches 63°C, then transfer to a serving plate.

   Timer: 6 min (fixed)

   Cookware: large skillet, serving plate, spatula

6. Step 6

   Reduce the skillet to low heat and add the remaining 2 ¾ tbsp (40 gr) butter. Cook until melted, golden, and nutty-smelling.

   Timer: 2 min (fixed)

   Ingredients used: 40.0 gr Butter

   Cookware: large skillet, spoon

7. Step 7

   Remove the skillet from the heat. Stir in the lemon juice, parsley, and toasted almonds.

   Ingredients used: 30.0 ml Lemon Juice, 15.0 gr Parsley

   Cookware: large skillet, spoon

8. Step 8

   Spoon the almond and brown-butter sauce over the trout and serve immediately.

   Cookware: serving plate, spoon