Truite aux Amandes (Trout with Almonds)
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Trout used to be a very common river fish in France. It’s been farmed there since the fifteenth century. Here is the most popular recipe. Serve with small boiled potatoes.
Hands-on: 20 minutesTotal: 20 minutes
- 1 cup whole milk
- ½ cup all-purpose flour
- 4 trout (½ lb. each), cleaned out
- 1 tsp. salt
- 1 tsp. ground black pepper
- 3 Tbsp. butter, divided
- 1 Tbsp. olive oil
- 4 oz. slivered almonds
- 1 medium lemon, thinly sliced
- 2 Tbsp. fresh parsley, minced
- Pour the milk in a soup plate, and the flour in another soup plate.
- Clean the trout well under cold water and dry them. Season the trout with salt and pepper inside of the fish, and put them in the milk. Flip them, then put them in the flour and flip them again, making sure they are coated with flour on each side.
- In a large nonstick skillet, melt 2 tablespoons butter over medium-high heat, then add the oil and stir to combine. Put the trout in the skillet, and cook for 5 minutes on each side.
- Heat a serving dish in a 150°F heated oven. With a wooden spatula, put the trout in the warm dish.
- Add 1 tablespoon butter to the hot skillet and brown the slivered almonds in it for about 2 minutes, stirring all the time.
- Remove the trout from the oven. Pour the almonds and the butter on the fish. Add the slices of lemon and the minced parsley.
- Serve immediately.