Entrée: France – Trout Almondine

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 2

Approximate Time

Prep 10 min

Cook 8 min

Total 18 min

Ingredients

2 trout fillets, skin on, about 12 oz total (340 g total)
Salt and pepper, to taste
1 / 4 cup (30 g) all-purpose flour
2 tbsp (30 ml) olive oil
3 tbsp (45 g) unsalted butter
1 / 4 cup (30 g) sliced almonds
1 tbsp (15 ml) lemon juice
2 tbsp (8 g) fresh parsley, chopped

Instructions

1. **Prepare the Trout**: Season the trout fillets on both sides with salt and pepper. Dredge in flour, shaking off the excess.
2. **Cook the Trout**: Heat olive oil in a large skillet over medium-high heat. Add the trout fillets, skin-side down, and cook for about 3-4 minutes on each side until the fish flakes easily with a fork. Transfer to a plate and keep warm.
3. **Make the Almond Sauce**: In the same skillet, reduce the heat to medium, add butter, and let it melt. Add the sliced almonds and gently toast until golden brown. Stir in lemon juice and parsley.
4. **Assemble and Serve**: Pour the almond sauce over the cooked trout fillets and serve immediately.