French · Lunch
Pan-Fried Trout with Almonds
Truite aux Amandes
The great French trout dish, whole trout pan-fried crisp and finished with toasted flaked almonds in nut-brown butter.
$$$
10 minsPrep
15 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
748Calories
52gProtein
42gFat
38gCarbs
3gSugar
7gFiber
680mgSodium
88mgChol
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Instructions
1
Prep
Pat both trout dry inside and out. Season each side and cavity with 0.75 tsp salt and 0.25 tsp pepper. Dredge lightly in flour, shake off excess. Halve potatoes. Trim broccoli. Juice 1 lemon, cut the other into wedges. Chop the parsley.
2
Roast
Toss potatoes with 2 tsp olive oil, thyme sprigs, and a pinch of salt. Spread on a large tray, roast at 200°C for 25–30 minutes until tender and golden.
3
Sear
While potatoes roast, heat 40g butter and 2 tbsp oil in a large heavy pan over medium-high until foaming. Lay both trout in the pan (you may need to cook them one at a time if the pan is crowded; if so, use 20g butter and 1 tbsp oil per batch). Cook each trout 4–5 minutes undisturbed until skin is deep golden. Flip carefully, cook 3–4 minutes until just opaque at the bone. Transfer to warm plates.
4
Steam
Bring salted water to a boil in a pot. Add broccoli, blanch 3 minutes until bright and just tender. Drain, toss with 20g butter and a pinch of salt.
5
Toast
Wipe the pan, melt remaining 80g butter over medium heat. Scatter in almonds, toast 2–3 minutes until foam subsides and almonds are deep golden and fragrant. Remove from heat, add lemon juice and parsley, swirl to combine.
6
Plate
Spoon almond butter over each trout and arrange on plates with roasted potatoes, buttered broccoli, and lemon wedges alongside. Serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 2 whole rainbow trout
- 180g (6.3 oz) plain flour
- 140g (4.9 oz) unsalted butter
- 4 tbsp neutral oil
- 80g (2.8 oz) flaked almonds
- 2 medium lemons
- 16g (small handful) flat-leaf parsley
- 1.5 tsp sea salt
- 0.5 tsp black pepper
- 440g (15.5 oz) waxy baby potatoes
- 4 sprigs fresh thyme
- 300g (10.6 oz) tenderstem broccoli