Trout with brown butter and almonds

Ingredients for 4 portions

• 4Trout, cleaned, whole
• to tasteSalt
• to tasteBlack pepper
• 4 tbspPlain flour
• 2 tbspButter, for frying
• 2 tbspRapeseed oil, for frying
• 4 tbspButter, for the sauce
• 60 gAlmonds, flaked
• 1Lemon, juiced
• 2 tbspParsley, chopped
• 1Lemon, in wedges

On the side

• 1 kgPotato, small

Method

1. Peel the potatoes and put them on to boil in salted water.
2. Boil the potatoes until tender, about 20 minutes.
3. Rinse the trout and pat them dry. Season inside and out with salt and pepper and dust with flour.
4. Heat the butter and oil in a large frying pan over a medium heat. Fry the trout two at a time for 5 minutes per side, until the skin is golden and the flesh comes away from the bone. Keep warm in the oven at 80 °C.
5. Wipe out the pan and melt the butter for the sauce. Toast the almonds in it for 2–3 minutes, until both almonds and butter are golden brown. Take off the heat and stir in the lemon juice and parsley.
6. Drain the potatoes. Plate the trout, spoon over the almond butter and serve with the potatoes and lemon wedges.

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