Trout with Almond Butter


  • 4 cleaned trout, about 1/2 lb each
  • kosher salt and white pepper to taste
  • flour for dredging
  • 4 and 1/2 tbs unsalted butter
  • 2 tbs peanut or canola oil
  • 1/3 cup almonds, slivered and blanched
  • 1 tbs fresh lemon juice
  • kosher salt to taste
  • Season the fish on both sides with salt and pepper.
  • Dredge the fish with flour, shaking off any excess.
  • In a large saute pan heat 2 tbs of the butter and all of the oil over moderate high heat.
  • Add the trout and cook on each side until nicely browned. About 3-4 minutes on each side.
  • In a saute pan, heat the rest of the butter.
  • Mix in the lemon juice with the almonds and season with salt.
  • Arrange the trout on a platter, then spoon the almond sauce over.

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